This study was performed to determine the occurrence of antibiotic residues in 50 random samples
of fresh beef marketed at Giza governorate, Egypt. It was found that 16 samples were positive and
34 samples were negative. 13 samples from positive samples were contain more than one antibiotic
as follow, 2% of samples contain Sulphonamides and Ciprofloxacin, (B-Lactam +
Oxytetracyclines), (Sulphonamides + Oxytetracycline), (Sulphonamides plusB-Lactam),
(Aminoglycosides plus Ciprofloxacin), (Macrolides plus Ciprofloxacin) (Aminoglycosides plus BLactam), (Macrolides plus B-Lactams), (Macrolides plus Oxytetracycline, 4%of the samples were
regarded for Aminoglycosides plus Oxytetracyclines, Macrolides plus Ciprofloxacin.
The study was extended to include an experimental trial to reduce the load of oxytetracycline and
ciprofloxacin in rabbit using boiling, roasting, microwaving and freezing, the obtained result
indicated that freezing was the effective methods to degrade ciprofloxacin residues followed by
microwaveing. Microwaving and boiling and roasting were the effective heat treatment methods on
degrading oxytetracycline residues to safe level. Therefore, efficient heat treatment of meat is
highly recommended before serving to human to reduce the risk of antibiotic residues in meat.