الفهرس 
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Abstract
A total of 200 random collected poultry meat products samples 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 300C for 24 hours. The results revealed that the incidence of antibiotic residues as follow no residues was detected in processed poultry meat products but the residues concentrated in Raw (fresh or frozen) chicken meat as follow 38(76%), 35(70%) and 29(58%) in raw chicken shish, fresh chicken fillet and frozen fillet, respectively . then 20 experimentally poultry injected with one dose of gentamicin and measured the effect of some processing on gentamicin residues and detected by HPLC.