The invention is related to a composition for prevention against spoilage by microorganisms, characterized by a content of at least one compound from group (a) and at least one compound from group (b): (a) organic acids selected from the group consisting of caprylic acid, cinnamic acid, butyric acid, lactic acid, tartaric acid and fumaric acid, and salts thereof (b) plant or fruit extracts, the oily phases of plant or fruit extracts, and monosubstances derived from such extracts or oily phases thereof, as well as to uses and products related thereto.
