Dead Livestock The body (cadaver) of livestock which has died otherwise than by slaughter.
Delaney Clause The Delaney Clause in the Federal Food, Drug, and Cosmetic Act (FFDCA) states that no additive shall be deemed to be safe for human food if it is found to induce cancer in man or animals. It is an example of the zero tolerance concept in food safety policy. The Delaney prohibition appears in three separate parts of the FFDCA: Section 409 on food additives; Section 512, relating to animal drugs in meat and poultry; and Section 721 on color additives. The Section 409 prohibition applied to many pesticide residues until enactment of the Food Quality Protection Act of 1996 (P.L. 104-170, August 3, 1996). This legislation removed pesticide residue tolerances from Delaney Clause constraints.
Deli or Delicatessen Style This terminology has been permitted on labeling for ready-to-eat meat food products that consumers would normally expect to find in a delicatessen.
Diglycerides, Monoglycerides Emulsifying agents for rendered fats.
Dioxins A group of chemical compounds that share certain similar chemical structures and biological characteristics. Dioxins are present in the environment all over the world. Within animals, dioxins tend to accumulate in fat. About 95% of the average persons exposure to dioxins occurs through consumption of food, especially food containing animal fat. Scientists and health experts are concerned about dioxins because studies have shown that exposure may cause a number of adverse health effects.
Disposition A food manufacturers action to correct a situation leading to a recall such as relabeling, reworking, or destroying product.
Downer (or downed animals) Commonly used term for an animal that is unable to rise and walk.
Dry Aged Fresh Meat is held (without vacuum packing) for various periods of time (usually 10 days to 6 weeks) under controlled temperatures (34°F to 38°F), humidity, and airflow to avoid spoilage and ensure flavor enhancement, tenderness, and palatability.
Dry Curing Dry curing is the process used to make country hams and prosciutto. Fresh meat is rubbed with a dry cure mixture of salt and other ingredients. Dry curing produces a salty product. In 1992, FSIS approved a trichina treatment method that permits substituting up to half of the sodium chloride with potassium chloride to result in lower sodium levels. Since dry curing draws out moisture, it reduces ham weight by at least 18% -- usually 20 to 25%; this results in a more concentrated ham flavor.
Dying, Diseased, or Disabled Livestock Livestock which has or displays symptoms of having any of the following:
Central nervous system disorder;
Abnormal temperature (high or low);
Lack of muscular coordination;
Inability to walk normally or stand;
Any of the conditions for which livestock is required to be condemned on ante-mortem inspection in accordance with the regulations