Fruit juice spoilage due to Alicyclobacillus spp. has been an issue for the juice industry since 1984. Fruit juice companies have lost large amounts of money as well as consumer’s trust due to spoiled products. The need for studying the influence of Alicyclobacillus on the industry and how to efficiently detect and control the bacteria in fruit juice is increasing. A preliminary experiment was designed to fill the current gaps of understanding the viability of novel species of Alicyclobacillus in commercially pasteurized apple juice. The goal of this project was to conduct a comprehensive review on Alicyclobacillus and its spoilage ability in commercial juice product and provide insights for future research directions.