Detection methods for the identification of Alicyclobacillus species involved in food spoilage

alicyclobacilli are thermo-acidophilic, endospore forming, non-pathogenic bacteria which can grow and multiply in acidic products such as fruit and vegetable juices, concentrates, and beverages, to cell concentrations high enough to produce off-flavour and odour taints, leading to product spoliage. As they can survive the commun product Thermal processing, like pasteur-lisation, a problem for the food industry has recently arisen and has not benne solved yet. the bacterial characteristics, the impact for food industry in terms of spoliage incidents, as well as the currently available methods of detection are reported in the present review article