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Alicyclobacillus spp. are non-pathogenic, thermo-acidophilic and spore-forming bacteria. Their spores can not only survive the pasteurization procedure normally applied to fruit juices and beverages, but also germinate and proliferate in acidic products. Since the first case of apple juice spoilage linked to A. acidoterrestris in 1984, Alicyclobacillus strains have recently received much attention in the pasteurized fruit juice industry. This review was intended to provide an overview on the historical background and general characteristics of the genus Alicyclobacillus. Their distribution in soil environments and juice processing facilities were described. The impact of Alicyclobacillus on fruit juice/beverage industry would be particularly discussed. The formation pathway of guaiacol was also addressed since the Alicyclobacillusrelated spoilage was characterized by the formation of a distinct medicinal or antiseptic off-odor attributed to guaiacol, which at a low level can be detected by sensory means in fruit juices. The standardized test methods and alternative detection techniques for Alicyclobacillus strains were summarized. In addition, the Alicyclobacillus control approaches aimed at different stages of juice processing, mainly in relation to fruit washing, juice sterilization and juice preservation were presented. Finally, possible directions for future research on Alicyclobacillus were proposed.