{"id":1218,"date":"2019-12-11T14:54:37","date_gmt":"2019-12-11T19:54:37","guid":{"rendered":"https:\/\/its-cuthemedev1.carleton.ca\/foodscience\/?p=1218"},"modified":"2025-08-15T10:34:15","modified_gmt":"2025-08-15T14:34:15","slug":"mcmullin-group-reports-new-method-for-toxin-detection","status":"publish","type":"post","link":"https:\/\/carleton.ca\/foodscience\/2019\/mcmullin-group-reports-new-method-for-toxin-detection\/","title":{"rendered":"McMullin Group Reports New Method for Toxin Detection"},"content":{"rendered":"\n<section class=\"w-screen px-6 cu-section cu-section--white ml-offset-center md:px-8 lg:px-14\">\n    <div class=\"space-y-6 cu-max-w-child-5xl  md:space-y-10 cu-prose-first-last\">\n\n            <div class=\"cu-textmedia flex flex-col lg:flex-row mx-auto gap-6 md:gap-10 my-6 md:my-12 first:mt-0 max-w-5xl\">\n        <div class=\"justify-start cu-textmedia-content cu-prose-first-last\" style=\"flex: 0 0 100%;\">\n            <header class=\"font-light prose-xl cu-pageheader md:prose-2xl cu-component-updated cu-prose-first-last\">\n                                    <h1 class=\"cu-prose-first-last font-semibold !mt-2 mb-4 md:mb-6 relative after:absolute after:h-px after:bottom-0 after:bg-cu-red after:left-px text-3xl md:text-4xl lg:text-5xl lg:leading-[3.5rem] pb-5 after:w-10 text-cu-black-700 not-prose\">\n                        McMullin Group Reports New Method for Toxin Detection\n                    <\/h1>\n                \n                                \n                            <\/header>\n\n                    <\/div>\n\n            <\/div>\n\n    <\/div>\n<\/section>\n\n<p>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.<\/p>\n\n\n\n<p><a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pubmed\/31205310\" target=\"_blank\" rel=\"noopener noreferrer\">doi:10.3791\/59712&nbsp;<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[4,1],"tags":[],"class_list":["post-1218","post","type-post","status-publish","format-standard","hentry","category-news","category-uncategorized"],"acf":{"cu_post_thumbnail":"research-chemistry"},"_links":{"self":[{"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/posts\/1218","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/comments?post=1218"}],"version-history":[{"count":2,"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/posts\/1218\/revisions"}],"predecessor-version":[{"id":1222,"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/posts\/1218\/revisions\/1222"}],"wp:attachment":[{"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/media?parent=1218"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/categories?post=1218"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/tags?post=1218"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}