Method for improving shelf life and / or stability of products which may spoil by the influence of microbes

(57) In summary book invention relates to the method for the improvement of the preservability of the product decomposed by a microbe, and/or stabilization, and] this method, Between the processes for manufacture of a product, processing, or packing, the surface of a product, and/or the circumference of a product, The surface of the material of the instrument or others which contacts especially circumference air and/or a product directly or indirectly is processed with one or more sorts of processing aid, and this processing aid contains the fragrance substance which has at least one sort of bactericidal actions in that case.