In 2013 to 2015, Gilbert participated in unregulated contaminant monitoring as part of the federal program for evaluating and making regulatory determinations on contaminants of emerging concern. Among the contaminants tested, hexavalent chromium was evaluated, and found to be in 63 of the 68 samples taken at locations throughout Gilbert. The range of concentrations found for hexavalent chromium was 0 – 17 parts per billion (ppb) with an average concentration of 5.9 ppb. Recently, California has been the first state to impose an enforceable maximum contaminant level (MCL) for hexavalent chromium at a level of 10 ppb. California has also set a non-enforceable goal for hexavalent chromium at 0.02 ppb. Currently, hexavalent chromium is regulated by the EPA as a component of total chromium, which requires that the sum of all chromium species including hexavalent chromium remain less than 100 ppb. Gilbert maintains compliance with all current EPA enforceable guidelines for total chromium. Additional information on the regulation and health effects of chromium in drinking water can be found on EPA’s website. More information on California’s hexavalent chromium regulation can be found at the California Office of Environmental Health Hazard Assessment.

If you are concerned about hexavalent chromium in your drinking water, you may consider purchasing a home treatment device. While there are many types of home water treatment systems, only some are effective at removing chromium from drinking water. These typically are reverse-osmosis type systems. To be sure any home treatment system is suitable for removing hexavalent chromium, the system should be NSF/ANSI Standard 58 certified with specifications for removing chromium from water.

At times, during the summer months of July through October, water can have an unusual taste, odor or appearance. Aesthetic characteristics generally do not pose a public health threat.

Chlorine or chemical tastes or odors are usually caused by the addition of chlorine to the water or the interaction of chlorine with organic matter.

Moldy, musty, earthy tastes or odors are commonly caused by seasonal occurrences when organic matter such as plants or algae are more prevalent in lakes, reservoirs, and the canals that deliver the water to water treatment facilities. These things are removed as the water is treated but harmless residual odors may remain in the water.

Although these residual odors are harmless, they can affect the taste and smell of your drinking water even at very low concentrations. The best way to reduce taste and odor is to run the faucet for several minutes, put some water in a container, and refrigerate it before drinking.

Although harmless, it can affect the taste and smell of your drinking water even at very low concentrations. The best way to reduce taste and odor is to run the faucet for several minutes, put some water in a container, and refrigerate it before drinking.