The yellow discolouration is to be solely considered a quality defect. Operators of hog slaughter and processing establishments are responsible for ensuring that discoloured products, including yellow bones, are not offered for sale to consumers. No action or special inspection activity is to be undertaken by CFIA during post-mortem procedures as this is an operator quality managed defect. Furthermore, considering that the yellow colouring of bones may disappear after the carcass has remained a certain time in the cooler, operators can decide that the removal of parts of bones that showed a yellow discoloration at the time the carcass was dressed, is no longer justified once the carcass is ready to be boned at the establishment or shipped. Should the removal of these bones from the carcass take place at another Federally Registered Establishment a control program acceptable to the Veterinarian in Charge shall be put in place.
Health records shall contain the date the lot was established (if using the unique lot method), the first date the animal(s) may be shipped for slaughter considering the requirement for at least a 180 day recorded history prior to slaughter, the unique identifier, as well as record entries that indicate the date the illness was noticed, the details of the illness, the number of animals affected and date the illness was resolved. Each record event entry shall be accompanied by the initials of the person making the entry and date/time of the entry.
DHEA is transformed into DHEA-S by sulfation at the C3β position via the sulfotransferase enzymes SULT2A1 and to a lesser extent SULT1E1 .    This occurs naturally in the adrenal cortex and during first-pass metabolism in the liver and intestines when exogenous DHEA is administered orally. [ citation needed ] Levels of DHEA-S in circulation are approximately 250 to 300 times those of DHEA.  DHEA-S in turn can be converted back into DHEA in peripheral tissues via steroid sulfatase (STS).