To prevent sporulation of Cyclospora cayetanensis in dairy products, which condition is required?

• A. 4 C for >24 hrs
• B. -15 C for >24 hrs
• C. Freeze at -20 C for 2 hours
• D. Heat to 100 C for 5 min

Answer: (B)

Sporulation of Cyclospora cayetanensis occurs under warm, moist conditions, so keeping oocysts in environments that are cold and dry can prevent them from maturing. Prolonged freezing at about -15 C for more than 24 hours disrupts the conditions and metabolic processes needed for sporulation, effectively preventing the oocysts from reaching the sporulated form in dairy products. This long-term freezing is more reliable for inhibiting sporulation than mere refrigeration at 4 C, or a short period at deeper freezing, which may not stop the process. Heating to 100 C would destroy the organism, but as a storage or processing method, it’s not the same mechanism as preventing sporulation through cold storage.