Ciprofloxacin residues were detected in chicken and turkey tissues "thigh, breast, liver and kidney" by using HPLC.
Results reflected a significant difference variation among kidney, liver, breast and thigh in examined chicken and turkey
samples as p values <0.05 indicating that kidney and liver are the site of accumulation of ciprofloxacin residues The
highest residual level of ciprofloxacin found in kidney then liver Whereas the lowest concentrations were found in breast
then thigh muscles. The means average of ciprofloxacin residues in examined chicken samples in kidney , liver , breast
and thigh respectively, were 316+/-26.4 μg/kg , 211.1+/-20.6 μg/kg, 131.7+/-25.2 μg/kg and 92.11+/-30.1 μg/kg ; on the
other side the means for turkey samples were 291.9+/-29.9 μg/kg , 205.7+/-23 μg/kg , 119.2+/-12.5 μg/kg and 83.2+/-
19.6 μg/kg respectively; By Using of different heat treatment processes, Ciprofloxacin residues are heat stable compounds
as they couldn't be degraded by any cooking methods except microwaving at 800 W with one spoonful of sunflower oil
for 15-20 minutes for muscles and 3-5 minutes for liver and kidney, Also freezing for 1 month at -20cº could degrade
ciprofloxacin to its metabolites at levels lower than permissible limits but not to Un detectable levels.