The present invention pertains to composition suitable 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. The composition comprises alkali metal salts having as anions propionate comprising as anions propionate and a co-anion selected from acetate, and combinations of lactate and acetate, 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.
