الفهرس 
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Abstract
The purpose of this study is evaluation of bacteriological patterns of S.
euieus as one of the major cause of food poisoning microorganisms in raw
. (burger and fillet) and half cooked (shawerma and nuggets) chicken meat
products and the relation of these products with antibiotic residues. This
study was also carried out to detect the rate of elimination of enrofloxacin
and danofloxacin residues from chicken breast, thigh muscle and fat which
commonly used in the production of chicken burger, fillet, shawerma and
nuggets as well as the influence of freezing storage and heat treatment on
such residues were also evaluated.
Eighty samples of raw (un-cooked) chicken meat products and half
cooked chicken meat products were subjected for isolation and counting of
coagulase positive staphylococci and detection of their enterotoxin. All
tested chicken meat products samples (fillet, burger, shawerma and
nuggets) were also examined for detection of any antibiotic residues, as
Forty sample of raw (un-cooked) chicken meat products represented
by chicken burger and fillet.
Forty sample of half cooked chicken meat products represented by
chicken shawerma and nuggets.
One hundred clinically healthy chickens were used in the present
study to detect the residues of enrofloxacin and danofloxacin in parts that used in the production of chicken fillet, burger, shawerma and nuggets,
especially from chicken breast, thigh muscle and fat and to detect the effect
of freezing storage and different heat treatment (boiling, roasting and
frying) on these residues.