Alicyclobacillus acidoterrestris is an acidophilic, spore‐forming spoilage organism of concern for the fruit juice industry. The occurrence of bacterial spore‐formers in low pH foods was once thought to be insignificant. However, in recent years, spoilage of acidic juices by Alicyclobacillus has been recognized as a serious problem. A. acidoterrestris has been associated with commercially pasteurized fruit juices as well as other low pH, shelf‐stable products such as bottled teas and isotonic drinks. It has been isolated from garden and forest soils and may be introduced into the manufacturing process through unwashed or poorly washed fruit. If spores are not destroyed by processing, they can germinate, grow and spoil product. The commonly used “hot pack” process for high‐acid foods has proven inadequate for the control of A. acidoterrestris spores, creating the need for alternate processing technologies. PRACTICAL APPLICATIONS A better understanding of the characteristics of Alicyclobacillus acidoterrestris, its sources and signs of spoilage in high‐acid beverages, and possible interventions will assist processors in developing appropriate strategies for its control in juices, teas and isotonic waters.

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