The present invention pertains to a method for improving the sensory properties and resistance of food and drink products, especially uncured meat products, to various kinds of micro-organisms and in particular food spoilage and food poisoning bacteria wherein the product is contacted with a composition comprising alkali metal salts having as anions propionate and a co-anion selected from lactate, acetate, and combinations thereof, and as cations potassium and hydrogen, wherein the weight-based ratio of lactate/propionate is in the range of 0 to 20 and the weight-based ratio of acetate/propionate is in the range of 0.05 to 3.5.
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