Researchers have introduced a novel method for detecting ciprofloxacin (CIP) in food products using a self-enhanced near-infrared electrochemiluminescence (ECL) probe. Detailed in a recent Foods study, this approach leverages functionalized copper nanowires (CuNWs) to improve sensitivity and specificity in monitoring antibiotic residues, addressing key food safety concerns.
Study: Self-Enhanced Near-Infrared Copper Nanoscale Electrochemiluminescence Probe for the Sensitive Detection of Ciprofloxacin in Foods. Image Credit: nevodka/Shutterstock.com
Background
Ciprofloxacin, a widely used fluoroquinolone antibiotic, plays a crucial role in treating bacterial infections in livestock, particularly pigs and poultry. However, with a metabolic conversion rate of less than 30 %, a substantial amount of unmetabolized CIP enters the environment and food chain. This raises serious food safety concerns, as antibiotic residues can pose health risks and contribute to antibiotic resistance. The need for efficient, reliable detection methods has never been more pressing.
Traditional detection techniques such as high-performance liquid chromatography (HPLC), liquid chromatography-mass spectrometry (LC-MS), and Raman spectroscopy are effective but often costly and complex. These limitations highlight the demand for more accessible and robust alternatives.
The Study
This study presents a molecularly imprinted electrochemiluminescent sensor (MIECLS) constructed with CuNWs modified with polyvinylpyrrolidone (PVP). Functionalization prevents oxidation and self-aggregation, ensuring stable emission signals during analysis. The sensor’s bifunctional monomers create precise recognition sites tailored for CIP molecules, enhancing detection accuracy.
Researchers detailed the synthesis process for CuNWs@PVP, including centrifugation to remove impurities and re-dissolution in deoxidized ethanol to maintain purity. The composite was stored under controlled conditions to prevent degradation. To test its real-world application, pork and fish samples underwent grinding, extraction, and purification using solid-phase extraction (SPE) before ECL analysis.
For detection, the ECL setup electrochemically stimulated the sensors, generating light emissions indicative of CIP presence. Sensitivity assessments across various concentrations and recovery rate calculations were conducted to evaluate the method’s effectiveness.
Results and Implications
The MIECLS sensor demonstrated a linear detection range for CIP between 5.00 × 10-9 mol L-1 and 5.00 × 10-5 mol L-1, with an impressively low detection limit of 2.59 × 10-9 mol L-1. Recovery rates ranged from 84.39 % to 92.48 %, confirming the method’s reliability and accuracy.
These findings suggest a practical, cost-effective alternative to traditional detection techniques, offering an efficient way to monitor antibiotic residues in food. With its enhanced sensitivity and specificity, the sensor presents a valuable tool for routine quality checks, reducing the risks associated with contaminated food products.
This study marks a shift from conventional detection methods toward more advanced, sustainable approaches. The incorporation of bifunctional monomers in MIECLS improves target recognition while maintaining operational simplicity. Additionally, the affordability and accessibility of this method position it as a promising solution for food safety assessments in various settings.
Conclusion
In summary, this research represents a significant step forward in food safety monitoring with the development of a highly sensitive electrochemical sensor based on CuNWs@PVP. By offering a cost-effective and efficient means to detect ciprofloxacin residues, this technique supports proactive food safety measures, helping to protect consumer health. As antibiotic contamination remains a pressing issue, the adoption of innovative detection methods like this one will be essential for ensuring a safer food supply chain.
Journal Reference
Wu J., Qin Y., et al. (2025). Self-Enhanced Near-Infrared Copper Nanoscale Electrochemiluminescence Probe for the Sensitive Detection of Ciprofloxacin in Foods. Foods 14(3):538. DOI: 10.3390/foods14030538, https://www.mdpi.com/2304-8158/14/3/538