الفهرس 
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Abstract
The production of white meat as turkey meat is expanded
all over the world to over come the problem of animal protein shortage.
The antibiotics are used in turkey industries. Their residues are
essential from the public health stand point of view that the illegally
permissible limits of antibiotic residues in edible turkey tissues may
produce injuries like teratogenic, carcinogenic, mutagenic and allergic
effects when consumed by human being over a long period of time in
addition to the bacterial resistance to the antibiotics.
Therefore, the present work was aimed to throw alight about
the residues of chloramphenl col, chlortetracycline, gentamicin and
oxytetracycline in meat, edible offal, skin and fat of turkeys collected
from farms, turkey processing plants and supermarkets as well as the
effect of different types of temperature (as storage at low temperature,
boiling and roasting) on the amount of antibiotic residues.
This study includes:-
7-1-Field survey part:
The antibiotics ratio which detected in 80 turkey samples (30
thigh samples, 30 breast samples and 20 offal samples) and 30 frozen
samples of thigh, breast and offal (l0 of each) were: -
7-1-1- The chloramphenicol residues in the examined samples
were 23%, 200/0, 30%, 20% and 150/0 in the fresh samples of