الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Poultry production plays an important role as good and cheap source of animal protein in Egypt. The extensive and misuse of antibiotics for control of diseases and growth promotion resulted in a problem of drug residues.Prevention of residues in meat and poultry is a top of priority of the public health authorities. Recently, residues in meat and poultry represents a major problem facing the hygienists. Now, the public health authorities in different countries had established regulations of the veterinary use of the drugs in food of animals and poultry origin. So, the present study was performed to determine the presence of antibiotic residues in freshly slaughtered poultry meat and the effect of both cooking procedures (boiling, frying and roasting) and freezing at (-18°C up to 1 month.) on the positive samples that contained antibiotic residues. The following experiments were performed: I-Qualitative detection of antibiotic residues in random samples of freshly slaughtered poultry meat(breast muscles, thigh muscles and liver samples) using microbiological assay technique: A total of 180 freshly slaughtered chicken samples were collected from a slaughter house from different farms in Menufeya Governrate, Egypt. All samples were examined for presence of antibiotic residues using microbiological inhibition test. The freshly prepared Bacillus subtilis plates were used and incubated at 30°C for 24 hours. The results revealed that the incidence of antibiotic residues were as follow: