Chapter A7. Section 7.5. Cyanobacteria in lakes and reservoirs: Toxin And taste-and-odor sampling guidelines

Abstract

Cyanobacteria (also referred to as blue-green algae) cause a multitude of water-quality concerns, including the potential to produce toxins and taste-and-odor compounds. Toxins and taste-and-odor compounds may cause significant economic and public health concerns, and are of particular interest in lakes, reservoirs, and rivers that are used for drinking-water supply, recreation, or aquaculture. The purpose of NFM 7.5 is to provide guidelines for collecting, processing, and handling samples to be analyzed for cyanobacterial community composition (enumeration and identification) and total, particulate, and dissolved cyanobacterial toxins and taste-and-odor compounds in lakes and reservoirs (sections 7.5.5 through 7.5.9). Sections 7.5.1 through 7.5.4, however, are designed to provide some background information about cyanobacteria, including typical study designs and objectives related to the spatial and temporal occurrence of cyanobacteria (modified from Graham and others, 2008), in order to provide a useful context for sampling activities. The information presented here pertains to the occurrence of planktonic (free-floating) cyanobacteria in lakes and reservoirs. Each chapter of the National Field Manual is published separately and revised periodically. Newly published and revised chapters will be announced on the USGS Home Page on the World Wide Web under 'New Publications of the U.S. Geological Survey.'