Investigation of the effect of some inhibitory substances on Aeromonas hydrophila in raw meat

This study investigates the effect of inhibitory substances on A. hydrophila in raw meat consumed in Ankara. Samples were gathered from butchers around Ankara and were inoculated with A. hydrophila. Inhibitory effect of raw meat samples were treated with 3% and 5% NaCl; 1%, and 2% Lactic acid; 3%, 4%, 5% Sodium lactate; 1% and 2% essential oil obtained from Origanum minutiflorum were investigated.The results indicate that meat treated with 3% NaCl reduced the number of A. hydrophila in day 7. The samples treated with 5% NaCl showed that the number of A. hydrophila had a tendency to decrease during day 1. Furthermore, the samples treated with 1% and 2% Lactic acid indicated that in mesophil and psychrophil plate the number of A. hydrophila were reduced during day 1 and 7. The samples, treated with 3% sodium lactate reduced contamination in mesophil and there was no contamination in psychrophil both during day 1 and 7. The samples treated with 4%, 5% sodium lactate showed no contamination during day 1 and 7. The samples treated with 1% essential oil obtained from O. minutiflorum in mesophil and psychrophil plate did not have any impact on A. hydrophila during day 1. The samples treated with 2% essential oil obtained from O. minutiflorum in mesophil plate reduced; there were no A. hydrophila in psychrophil plate during day 1 and 7.This study indicated that all inhibitory substances reduced the average number of A. hydrophila. The most effective inhibitory substance was NaL in mesophilic and psychrophilic plate in day 1 and 7.The paired-sample Wilcoxon signed rank test revealed statistically significant differences amongst almost all samples (p<0,05).