الفهرس 
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Abstract
Fish such as tilapia and catfish is considered as an important source of high biological value animal protein. Fish can be exposed to antimicrobials during their intensive aquaculture systems or exposed to remnants of the antimicrobials released to various water bodies via drainage systems. This study aimed at screening of the occurrence of antimicrobial residues in two major fish species commonly consumed in Egypt, namely, tilapia, and catfish either wild or cultured fish using the microbial inhibition assay. Besides, quantitative estimation of tetracyclines (oxytetracycline and doxycycline) residues in the edible fish muscles was carried out using the solid phase extraction (SPE) technique and high-performance liquid chromatography with Photodiode-Array Detection (HPLC-PAD). In addition, the effects of different cooking methods (pan-frying, grilling, and microwaving) on oxytetracycline, and doxycycline residues in tilapia and catfish were investigated.