目的 解决厌氧型微生物及其芽孢对真空包装食品造成的污染问题，减少食品氧化腐败，延长产品货架期，为促进食品工业健康发展提供重要理论依据。方法 结合芽孢结构详细探讨芽孢的性质和抗性机制，揭示芽孢具有休眠特性和抗逆性强等特点的原因;对真空包装食品中芽孢的危害及易感染的芽孢菌进行系统概述;全面解析控制芽孢的物理、化学方法和“先萌发后杀灭”策略，并对芽孢的杀灭机制进行简要阐述。结论 芽孢是导致真空包装食品腐败变质的重要因素，研究和开发高效杀灭芽孢的新技术，对有效控制真空包装食品中的芽孢，提高食品安全性具有重要意义。

The paper aims to verify the contamination of vacuum packaged food caused by anaerobic microorganisms and their spores, reduce the oxidation and corruption of food, extend the shelf life of products, and provide an important theoretical basis for promoting the healthy development of the food industry. In this paper, the nature and resistance mechanism of spores were discussed in detail based on the structure of spores, and the reasons for the characteristics of dormancy and strong resistance of spores were revealed; the hazard of spores in vacuum-packaged foods and the susceptible spores were systematically summarized. The physical and chemical methods of controlling spores and the strategy of "germinate first and then kill" were fully analyzed, and the killing mechanism of spores was briefly explained. It is concluded that spores are an important factor leading to the spoilage of vacuum-packaged foods. The research and development of a new technology for efficiently killing spores is of great significance for effectively controlling the spores in vacuum-packaged food and improving food safety.