The purpose of this study is evaluation of bacteriological patterns of S.euieus as one of the major cause of food poisoning microorganisms in raw. (burger and fillet) and half cooked (shawerma and nuggets) chicken meatproducts and the relation of these products with antibiotic residues. Thisstudy was also carried out to detect the rate of elimination of enrofloxacinand danofloxacin residues from chicken breast, thigh muscle and fat whichcommonly used in the production of chicken burger, fillet, shawerma andnuggets as well as the influence of freezing storage and heat treatment onsuch residues were also evaluated.Eighty samples of raw (un-cooked) chicken meat products and halfcooked chicken meat products were subjected for isolation and counting ofcoagulase positive staphylococci and detection of their enterotoxin. Alltested chicken meat products samples (fillet, burger, shawerma andnuggets) were also examined for detection of any antibiotic residues, asForty sample of raw (un-cooked) chicken meat products representedby chicken burger and fillet.Forty sample of half cooked chicken meat products represented bychicken shawerma and nuggets.One hundred clinically healthy chickens were used in the presentstudy to detect the residues of enrofloxacin and danofloxacin in parts that used in the production of chicken fillet, burger, shawerma and nuggets,especially from chicken breast, thigh muscle and fat and to detect the effectof freezing storage and different heat treatment (boiling, roasting andfrying) on these residues.