Process for improving the durability of, and/or stabilizing, microbially perishable products

A process for improving the durability of and/or for stabilizing microbially perishable products, the process comprising applying at least one process adjuvant onto surfaces of the products prior to, after or during a procedure of manufacturing, processing or packaging the product, and/or onto the environmental air surrounding the products and/or surfaces of devices or other materials coming into contact directly or indirectly with the products, wherein at least one process adjuvant contains at least two microbiocidally active flavoring substances selected from the group consisting of alcohols, aldehydes, phenols, acetates, esters, terpenes, acetals, polyphenols, acids and their physiologically tolerated salts, ethereal oils and plant extracts, further comprising applying the at least one process adjuvant onto food products in concentrations of 0.05 to 5 grams per kilogram, applying the at least one process adjuvant onto the environmental air in concentrations of 0.001 to 10 grams per cubic meter of air, and applying the at least one process adjuvant onto the surf aces of devices in concentrations of 0.000001 gram to 0.1 gram per square cm surface area, wherein the process adjuvant and the concentrations thereof are selected such that the process adjuvant has a microbiocidal effect time of less than 24 hours.