[4] The genus name derives from ω-alicyclic fatty acids as the major component in the cellular membrane, and to reflect the previous classification as Bacillus.

[9] A. acidoterrestris is considered the most important spoilage species within the genus Alicyclobacillus,[14] but A. acidocaldarius, A. pomorum, and A. herbarius have also been isolated from spoiled product.

[9] The canning industry works under the assumption that bacterial spores will not germinate at pH values below 4.6, and that acid-tolerant organisms are not very heat resistant.

However, the emergence of Alicyclobacillus as a spoilage organism has led some researchers to advocate using A. acidoterrestris as the reference organism to design pasteurization processes for high acid foods, just as the thermal death time of Clostridium botulinum was used to design the sterilization process for low acid canned foods.

[4] In The Netherlands in 2013, contamination of raspberry with Alicyclobacillus in pasteurized juices led to a public recall after consumers complained about bad taste and odor.