Abstract: Bacterial spores are extremely resistant to various processing techniques attributable to its special structure and physiological processes, and often lead to the spoilage of thermally sterilized food. Therefore, it is of great significance to inactivate spores or control spore germination in the food industry. This review summarizes the structure and the sporulation regulation mechanism in the formation process of bacterial spores, germination process and the factors of spore germination; then reviews the effects and mechanisms of action of some physical technologies (i.e., heat treatment, ultrasonic treatment, high pressure treatment and plasma treatment), chemical technologies (i.e., surfactants and chemical preservatives) and natural bio-antibacterial agents individually or in combination with other treatments against spore. This review is expected to provide reference for the development of safer and more efficient control technology of bacterial spores.