الفهرس 
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Abstract
One hundred processed meat samples (Beef burger, Kofta, Sausage, Hotdog and Minced beef)
20 of each were collected from markets in Sharkeya governorate to determine antibiotic residues in them. Four plate method was used to detect the presence of antibiotic in each sample.
Results revealed that 7% of samples were positive, minced beef had the most positive results whereas hot dog was nil. Experimentally chicken burger was manufactured from previously enrofloxacin injected chickens, which were injected five days before slaughter with the recommended dose of enrofloxacin.Chicken burger were examined for presence of enrofloxacin residues after they were cooked against standard non injected chicken meat using HPLC. Results showed that frying and roasting had the biggest reduction rate (100%), while boiling had the less reduction rate ( 14.4%).