Ciprofloxacin residues were detected in chicken and turkey tissues "thigh, breast, liver and kidney" by using HPLC. Results reflected a significant difference variation among kidney, liver, breast and thigh in examined chicken and turkey samples as p values <0.05 indicating that kidney and liver are the site of accumulation of ciprofloxacin residues The highest residual level of ciprofloxacin found in kidney then liver Whereas the lowest concentrations were found in breast then thigh muscles. The means average of ciprofloxacin residues in examined chicken samples in kidney , liver , breast and thigh respectively, were 316+/-26.4 µg/kg , 211.1+/-20.6 µg/kg, 131.7+/-25.2 µg/kg and 92.11+/-30.1 µg/kg ; on the other side the means for turkey samples were 291.9+/-29.9 µg/kg , 205.7+/-23 µg/kg , 119.2+/-12.5 µg/kg and 83.2+/-19.6 µg/kg respectively; By Using of different heat treatment processes, Ciprofloxacin residues are heat stable compounds as they couldn't be degraded by any cooking methods except microwaving at 800 W with one spoonful of sunflower oil for 15-20 minutes for muscles and 3-5 minutes for liver and kidney, Also freezing for 1 month at-20cº could degrade ciprofloxacin to its metabolites at levels lower than permissible limits but not to Un detectable levels.

Total aflatoxins residues were detected in chicken and turkey tissues "muscles and liver " by using HPLC. Results revealed a significant difference variation among liver and muscles in examined chicken and turkey's samples (p values <0.05). These indicated that liver is the reservoir place of total aflatoxins residues. The means average of Aflatoxin B1, G1, B2, G2 and total aflatoxins residues respectively, in examined chicken liver samples were 17.3+/-3.3 µg/kg, 13.5+/-2.1µg/kg, 7.6+/-4.8 µg/kg ,1.5+/-0.9 µg/kg and 22.8+/-4.1µg/kg. while in examined muscles samples they were 6.5+/-1.03 µg/kg, 4+/-1.4 µg/kg, 1.7+/-0.6 µg/kg, 0.7+/-0.3 µg/kg and 8.9+/-1.5 µg/kg. On the other side the means for Aflatoxin B1, G1, B2, G2 and total aflatoxins residues respectively, in examined turkey liver samples they were 15.6+/-2.7 µg/kg ,13+/-4.2µg/kg, 6.1+/-0.5 µg/kg, 2.2+/-0.6 µg/kg and 24.5+/-4.7 µg/kg, while in turkey muscles samples were 6.3+/-1.5 µg/kg, 4+/-0.2 µg/kg, 2.9+/-1.3 µg/kg, 0.6+/-0.3 µg/kg and 9.3+/-2.5µg/kg.