Fifty apparently healthy one day old chicks were given orally ciprofloxacin 5 mg/kg b.wt for 5 successive days. Groups of 5 broilers were slaughtered at 1st, 30, 5th, 7th and 9th day after administration of the last dose. Muscles (breast and thigh), liver and fat of each broiler group were examined now and after boiling at 100°C for 30 minutes using for determination of ciprofloxacin residue and its, persistence at high temperature. Raw breast, liver and fat samples showed gradual decrease of ciprofloxacin residue whereas a marked decrease was observed in heat treated samples where at 9th day both raw and boiled samples were negative for the drug. Thigh muscles samples proved to be free from any drug residue at 5th day while both raw and boiled samples were free at 7th dose storage. On the other hand, frozen storage (-18°C), broiler, had a marked effect on ciprofloxacin residue in breast, thigh, liver and fat samples. In liver samples the drug failed to be detected at 5th week of storage at -18°C whereas in fat and breast muscle samples, no drug residue could be detected at 4" week. At 3 week of storage, thigh muscles samples were free from any drug residue. The public health significance of ciprofloxacin was discussed.