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 proteins in Egypt. The extensive and misuse of antibiotics for control of disease 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 represent 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 locally and imported frozen
chicken meat and also the detection of effect of cooking procedures
(boiling, frying and roasting) on positive samples that contain
antibiotic residues.so, the following experiment were performed.
I)Qualitative detection of antibiotic residues in random
market froze chicken meat samples using the microbiological assay technique:
A total of 120 fozen chicken samples were collected from chicken shops and supermarkets at Dakhahlia Governorate, Egypt.
All samples were examined for presence of antibiotic residues using
microbiological inhibition test. The freshly prepared Bacillus’
subtilis plates was used and incubated at 30°C for 24 hours. The
results revealed that the incidence of antibiotic residues as follow no
residues was detected in imported frozen chicken meat but the
residues concentrated in local frozen chicken meat as follow