Monitoring levofloxacin resistance by assaying its residues in chicken tissues using a green potentiometric sensor

• Published in: Journal of food composition and analysis 2024-12, Vol.136, p.106758, Article 106758
• Main Authors: Draz, Mohammed E., Wahba, M.E.K., Ayman, Aya, El-Gindy, Alaa El-din M.A., EL-Shabrawy, Yasser, Mostafa, Aziza E.
• Format: Article
• Language: English
• Subjects: Antibiotic resistance; Chicken tissues; chickens; detection limit; food composition; food inspection; glassy carbon electrode; green chemistry; heart; Ion selective electrodes; kidneys; Levofloxacin; liver; muscles; polyaniline; Veterinary medicine
• ISSN: 0889-1575
• DOI: 10.1016/j.jfca.2024.106758

This study presents the first solid-contact potentiometric sensor for evaluating levofloxacin (LEV) in homogenized chicken tissues, addressing concerns about antibiotic resistance from veterinary use. The sensor was fabricated by electro-polymerizing polyaniline on a glassy carbon electrode (GCE), followed by drop casting an optimized membrane. A full experimental approach optimized the sensor components. The sensor exhibited a Nernstian response over a linear range of 4.18×10⁻⁵ to 1×10⁻² mol/L with a detection limit of 2.2×10⁻⁵ mol/L. It responded swiftly within 8 ± 2 seconds and remained stable across a pH range of 1.8–6.7. The potentiometric method was fully validated per the International Conference on Harmonization (ICH) and the international Union of Pure and Applied Chemistry (IUPAC) guidelines and compared with the reported methods, highlighting its advantages. The study adhered to green chemistry principles, and sustainability was assessed using the Analytical Greenness Metric (AGREE) calculator, yielding a score of 0.8. The sensor accurately determined LEV in chicken tissues with average recoveries of 100.77±0.69 % (liver), 102.50±0.98 % (kidney), 101.01±1.03 % (muscle), and 101.76±1.05 % (heart). These promising results suggest the sensor's potential for use by quality control labs and food inspection agencies to monitor antibiotic resistance. [Display omitted] •Antibiotic resistance due to levofloxacin residues in foods.•First SCISE for in-site assay LEV in chicken tissues.•Prevention of water layer by using PANI-GCE as a support.•Assessment of greenness using AGREE.