INFLUENCE OF ALICYCLOBACILLUS (ACB) IN FOOD PROCESSING PLANTS Alicyclobacillus (ACB) is a genus of aerobic, acidophilic, thermophilic, spore-forming bacteria. They are acid tolerant and it is also capable of surviving at high temperatures, and its spores are resistant to pasteurisation. This means that many traditional heat treatment processes used in the food industry are ineffective and contamination problems often show up several days after packing. The first Alicyclobacillus species was first isolated in 1982, and was originally thought to be strictly limited to thermophilic and acidic environments. Two years later, another Alicyclobacillus species, Alicyclobacillus acidoterrestris, was identified as the causative agent in the spoilage of commercially pasteurised × Would you like a fre

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