Compositions for safe extension of storage life of foods

A spoilage control composition for use with food products highly susceptible to contamination and spoilage selected from the group of foods consisting of custard-type foods, salads and fish fillets, comprising:

• the combination of an inoculum of bacteria and an organic acid compound which inhibits the growth of common food-borne disease and spoilage organisms in the temperature range of approximately 40.degree. to 86.degree. F., but only slightly inhibits the growth of the inoculum at such temperatures;
• the inoculum being a non-pathogenic member of the Lactobacteriaciae which is characterized as growing in food in the temperature range of approximately 40.degree. to 86.degree. F.;
• said inoculum being either Pediococcus cerevisiae or Lactobacillus viridescens;
• said orgnaic acid compound being a mixture of sorbic acid compound with propionate compound;
• said sorbic acid compound being either sorbic acid, potassium sorbate or sodium sorbate and said propionate compound being either sodium propionate or potassium propionate or calcium propionate;
• each said compound being present at a concentration of at least 0.10%;
• said composition being characterized in that the growth of common disease and spoilage organisms in such food are inhibited, but said inoculum grows for a finite period of time until it causes an undesirable flavor in the foods, thus causing the food to be discarded.