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 represented1st group: was injected intramuscularly from the 6th to 15th day of gestation with cefotaxime (3.8mg/200gm b.wt/12hrs /day).td group: was injected intramusculalry from 6th through 15th day of gestation with piroxicam (0.18mg/200gm b.wt/12hrs/day). !’3rd group: was injected intramuscularly from 6th through 15th day of gestation with both cefotaxime ((3.6mg/200gm b.wt! 12hrs /day) and piroxicam (0. 18mg/200gm b.wt! 12hrs /day).4th group: Received no medication and considered as control.