Many factors determine the resistance properties of a Bacillus spore to heat, chemical and physical processing, including thick proteinaceous coats, peptidoglycan cortex and low water content, high levels of dipicolinic acid (DPA), and divalent cations in the spore core. Recently, attention has been focused on non-thermal inactivation methods based on high pressure, ultrasonic, high voltage electric fields and cold plasmas for inactivating Bacillus spores associated with deterioration in quality and safety. The important chemical sporicides are glutaraldehyde, chorine-releasing agents, peroxygens, and ethylene oxide. Some food-grade antimicrobial agents exhibit sporostatic and sporicidal activities, such as protamine, polylysine, sodium lactate, essential oils. Surfactants with hydrophilic and hydrophobic properties have been reported to have inactivation activity against spores. The combined treatment of physical and chemical treatment such as heating, UHP (ultra high pressure), PEF (pulsed electric field), UV (ultraviolet), IPL (intense pulsed light) and natural antimicrobial agents can act synergistically and effectively to kill Bacillus spores in the food industry.

许多因素决定了芽孢杆菌孢子对热、化学和物理处理的耐受性，包括厚的蛋白质外壳、肽聚糖皮层和低含水量、高水平的吡啶二羧酸 (DPA) 以及孢子核心中的二价阳离子。最近，人们的注意力集中在基于高压、超声波、高压电场和冷等离子体的非热灭活方法上，用于灭活与质量和安全性恶化相关的芽孢杆菌孢子。重要的化学杀孢子剂是戊二醛、氯释放剂、过氧化物和环氧乙烷。一些食品级抗菌剂具有抑制孢子和杀孢子的活性，例如鱼精蛋白、聚赖氨酸、乳酸钠、精油。据报道，具有亲水性和疏水性的表面活性剂对孢子具有灭活活性。加热、UHP（超高压）、PEF（脉冲电场）、UV（紫外线）、IPL（强脉冲光）等物理和化学处理与天然抗菌剂的联合处理，可协同有效地杀灭芽孢杆菌孢子在食品工业中。