This method is used for the determination of Thermo­philic Acidophilic Bacteria (TAB) and Guaiacol producing TAB (GP-TAB) for example Alicycloba­cillus strains in sugar products. To date no human risks are known to be associated with the consumption of products containing TAB but these food spoilage organisms are responsible for the formation of off flavours and off odours.

When present, Alicyclobacilli are usually in low numbers so filtration is generally required to isolate them. Heat shock treatment is necessary to get rid of non-spore-forming bacteria and for the activation of the TAB-­spores.