It is very important to achieve the safety and sanitary quality of the meat as the presence of antibiotic residues in food stuff can cause hazards to human  so that the aim of  this study is evaluation the level of enrofloxacin residues in chicken meat and giblets and the effect of different cooking methods on reduction of these levels.One hundred and twenty  random samples of chicken breast, thigh, gizzard and liver (30 of each) were collected from different chicken slaughter shops located in Menoufia government for evaluation of their enrofloxacin residues. The collected samples were examined by using microbiological inhibition technique (MIT) and High Performance Liquid Chromatography (HPLC) in addition to the effect of heat treatment (boiling, grilling and frying) on these residues was studied. The obtained results revealed that the incidence of  enrofloxacin residues in chicken breast, thigh, gizzard and liverwere 13.33%, 16.67%, 26.67% & 40% by  MIT and 13.33%, 20%, 30% &  43.33% by HPLC, respectively. The results indicated that 85% of the examined samples not exceeded the MRL of enrofloxacin residues. The reduction% of enrofloxacin levels in thigh muscle samples was 28.3%, 17.8% &11.2by boiling57.4%, 43.6% &35.2%by frying and69.5%, 62.4% & 47.7% by grilling of such samples. The public health significance and some recommendations to control such antibiotic residue in chicken tissues for human safety were discussed.