Alicyclobacillus acidoterrestris Eradication Strategies with Physical Methods and Natural-Origin Substances Intended for Food Industry

<i>Alicyclobacillus acidoterrestris</i> is an acidothermophilic bacterium considered a significant challenge to the food industry, particularly in the production of fruit juices and concentrates. Its ability to survive pasteurization and form spores and biofilms makes it a persistent contaminant that can spoil products and generate off-flavors even during product storage. Recent studies have increasingly focused on developing new strategies to eliminate both vegetative cells and biofilms, with special attention on natural compounds such as plant extracts, essential oils and antimicrobial metabolites. These natural agents offer promising alternatives for controlling <i>A. acidoterrestris</i> and might contribute to improvement in safety and quality of juice products. This article presents a comprehensive overview of current strategies for controlling <i>Alicyclobacillus</i> species in food processing environments, with an emphasis on <i>A. acidoterrestris</i> as a major spoilage organism in the fruit juice industry. It summarizes the established physical and chemical control methods, as well as highlights emerging novel approaches involving natural-origin antimicrobial compounds considered useful for mitigating <i>Alicyclobacillus</i> contamination.