Food Science Professor David McMullin, together with his students and colleagues, have published work demonstrating the effectiveness of a diagnostic analytical technique for the detection of toxin groups produced by cyanobacteria. Cyanobacteria blooms produce diverse toxin mixtures that impact drinking and recreational waters, livestock, fish, agri-food and ecosystem health. A method is reported for the detection of all microcystins within a sample. Microcystins are a group of more than 250 chemically stable non-ribosomal peptide hepatotoxins and possible human carcinogens.