الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
The misuse of antibiotics and lack of respect to withdrawal time resulted in presence of antibiotic residues in meat which consider a major problem facing hygienists so prevention of residues in meat is a top of priority of the public health authorities .So the present study was performed to determine the
presence of antibiotic residues in turkey meat samples after
organoleptic examination and also detection of effect of different
heat treatments on positive samples.
1- Organoleptic examination of turkey samples:
The turkey samples were examined for their odor, taste,
consistency and color, only 10% was abnormal, while the other 90%
of the turkey samples showed normal results.
2- Detection of antibiotic residues in turkey meat samples:
Two hundred and forty turkey samples (60 of each of breast,
thigh muscle, liver and kidney) were examined microbiologically
for antibiotic residues, 48 (20%) of turkey samples gave positive
results as kidney samples showed the highest results 26 (43%) then
liver 22 (37%) while non of breast or thigh muscle gave positive
result.
The large number of the positive samples in kidney and liver
may be due to that the samples were taken in time when drugs were
excreted in kidney and metabolized in liver.