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Exercise Brings Bone Benefits that Last
Exercise Brings Bone Benefits that LastBuilding bone as a young adult can have benefits that last a lifetime, a new study showed. The research also confirmed that physical activity as we get older can help us maintain bone strength.
Bone is a living tissue. It responds to physical activity by becoming heavier, bigger, and stronger. It does this best when we’re young. Bone mass usually peaks when we’re in our 20s. After that, we often begin to lose bone.
Studies of animals have shown that exercise during periods of rapid growth can lead to lifelong benefits in bone size and strength.
To see if the same holds true for humans, a team of NIH-funded scientists studied more than 100 professional baseball players at different stages of their careers. Baseball players were ideal subjects, because their throwing arms get a lot more action than their non-throwing arms. Baseball players also tend to retire from stressful throwing activities once they stop professional play. This allowed the scientists to look at the effects of physical activity long after intense throwing had ended.
The researchers found that the upper bones in the throwing arms of players were nearly twice as strong as the bones in non-throwing arms. Throwing arm bones had about 50% greater mass, size (total cross-sectional area), and thickness.
As players got older, the bone mass benefits from throwing were gradually lost. But about half the bone size benefits and one-third of the bone strength benefits were maintained lifelong. Players who continued throwing during aging lost less bone and kept even more of the strength benefits.
“Exercise during youth adds extra layers to the outer surface of a bone to essentially make the bone bigger,” says study leader Dr. Stuart J. Warden of Indiana University. “The bigger bone generated by physical activity when young has a means of sticking around long term to keep the skeleton stronger.”
Syndicated Content Details:
Source URL: http://newsinhealth.nih.gov/issue/may2014/capsule1
Source Agency: National Institutes of Health (NIH)
Captured Date: 2014-11-14 19:53:37.0
Bone is a living tissue. It responds to physical activity by becoming heavier, bigger, and stronger. It does this best when we’re young. Bone mass usually peaks when we’re in our 20s. After that, we often begin to lose bone.
Studies of animals have shown that exercise during periods of rapid growth can lead to lifelong benefits in bone size and strength.
To see if the same holds true for humans, a team of NIH-funded scientists studied more than 100 professional baseball players at different stages of their careers. Baseball players were ideal subjects, because their throwing arms get a lot more action than their non-throwing arms. Baseball players also tend to retire from stressful throwing activities once they stop professional play. This allowed the scientists to look at the effects of physical activity long after intense throwing had ended.
The researchers found that the upper bones in the throwing arms of players were nearly twice as strong as the bones in non-throwing arms. Throwing arm bones had about 50% greater mass, size (total cross-sectional area), and thickness.
As players got older, the bone mass benefits from throwing were gradually lost. But about half the bone size benefits and one-third of the bone strength benefits were maintained lifelong. Players who continued throwing during aging lost less bone and kept even more of the strength benefits.
“Exercise during youth adds extra layers to the outer surface of a bone to essentially make the bone bigger,” says study leader Dr. Stuart J. Warden of Indiana University. “The bigger bone generated by physical activity when young has a means of sticking around long term to keep the skeleton stronger.”
Syndicated Content Details:
Source URL: http://newsinhealth.nih.gov/issue/may2014/capsule1
Source Agency: National Institutes of Health (NIH)
Captured Date: 2014-11-14 19:53:37.0
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List of Selected Multistate Foodborne Outbreak Investigations
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List of Selected Multistate Foodborne Outbreak Investigations
When two or more people get the same illness from the same contaminated food or drink, the event is called a foodborne disease outbreak. The list on this page represents multistate foodborne outbreak investigations since 2006 in which CDC was the lead public health agency. For a list of foodborne outbreaks reported to CDC since 1998, please use NORS Dashboard, an online data tool from CDC’s National Outbreak Reporting System.
Public health officials investigate outbreaks to control them, so more people do not get sick, and to learn how to prevent similar outbreaks from happening in the future.
List of Selected Outbreak Investigations, by Year 2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
Listeria
Salmonella
Other Pathogens
Syndicated Content Details:
Source URL: http://www.cdc.gov/foodsafety/outbreaks/multistate-outbreaks/outbreaks-list.html
Source Agency: Centers for Disease Control and Prevention (CDC)
Captured Date: 2016-05-23 23:08:36.0
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When two or more people get the same illness from the same contaminated food or drink, the event is called a foodborne disease outbreak. The list on this page represents multistate foodborne outbreak investigations since 2006 in which CDC was the lead public health agency. For a list of foodborne outbreaks reported to CDC since 1998, please use NORS Dashboard, an online data tool from CDC’s National Outbreak Reporting System.
Public health officials investigate outbreaks to control them, so more people do not get sick, and to learn how to prevent similar outbreaks from happening in the future.
List of Selected Outbreak Investigations, by Year 2018
- Raw Turkey Products – Salmonella Infections
- Hy-vee Spring Pasta Salad – Salmonella Sandiego
- Fresh Express Salad Mix Sold at McDonald’s Restaurants – Cyclospora
- Del Monte Fresh Produce Vegetable Trays – Cyclospora
- Imported Fresh Crab Meat – Vibrio parahaemolyticus
- Kellogg’s Honey Smacks Cereal – Salmonella Mbandaka
- Pre-Cut Melon – Salmonella Adelaide
- Shell Eggs – Salmonella Braenderup
- Romaine Lettuce – E. coli O157:H7
- Dried Coconut – Salmonella Typhimurium
- Chicken Salad – Salmonella Typhimurium
- Kratom – Salmonella I 4,[5],12:b:-
- Raw Sprouts – Salmonella Montevideo
- Frozen Shredded Coconut – Salmonella I 4,[5],12:b:- and Salmonella Newport
2017
- Leafy Greens – E. coli O157:H7
- Unknown – Cyclospora (2017)
- Maradol Papayas – Salmonella Urbana
- Maradol Papayas – Salmonella Newport and Salmonella Infantis
- Maradol Papayas – Salmonella Anatum
- Maradol Papayas – Salmonella Infections
- Vulto Creamery Soft Raw Milk Cheese – Listeria monocytogenes
- I.M. Healthy SoyNut Butter – E. coli O157:H7
2016
- Shell Eggs – Salmonella Oranienburg
- Unknown – Cyclospora (2016)
- Beef Products – E. coli O157:H7
- Frozen Strawberries – Hepatitis A
- Frozen Scallops – Hepatitis A
- Alfalfa Sprouts – Salmonella Reading and Salmonella Abony
- Flour – E. coli O121 and O26
- Frozen Vegetables – Listeria monocytogenes
- Raw Milk – Listeria monocytogenes
- Pistachios – Salmonella Montevideo
- Alfalfa Sprouts – E. coli O157
- Alfalfa Sprouts – Salmonella Muenchen and Salmonella Kentucky
- Organic Shake & Meal Products – Salmonella Virchow
- Packaged Salads – Listeria monocytogenes
2015
- Raw Sprouted Nut Butter Spreads – Salmonella Paratyphi B variant L(+) tartrate(+)
- Rotisserie Chicken Salad – E. coli O157:H7
- Mexican Style Restaurant Chain – E. coli O26
- Soft Cheeses – Listeria monocytogenes
- Cucumbers Salmonella Poona
- Pork – Salmonella I 4,[5],12:i:- and Salmonella Infantis
- Unknown – Cyclospora
- Raw, Frozen, Stuffed Chicken Entrees – Salmonella Enteritidis
- Raw, Frozen, Stuffed Chicken Entrees – Salmonella Enteritidis
- Frozen Raw Tuna – Salmonella Paratyphi B variant L(+) tartrate(+) and Salmonella Weltevreden
- Ice Cream – Listeria monocytogenes
2014
- Cucumbers – Salmonella Newport
- Commercially Produced, Prepackaged Caramel Apples – Listeria monocytogenes
- Bean Sprouts – Salmonella Enteritidis
- Bean Sprouts– Listeria monocytogenes
- Cheese – Listeria monocytogenes
- Cilantro – Cyclospora Infections in Texas
- Nut Butter – Salmonella Braenderup
- Organic Sprouted Chia Powder – Salmonella Newport, Salmonella Hartford, and SalmonellaOranienburg
- Raw Clover Sprouts – Escherichia coli O121
- Ground Beef – Escherichia coli O157:H7
- Dairy Products – Listeria monocytogenes
- Chicken – Salmonella Heidelberg
- Raw Cashew Cheese – Salmonella Stanley
2013
- Ready-to-Eat Salads – Escherichia coli O157:H7
- Chicken – Salmonella Heidelberg
- Raw Shellfish – Vibrio parahaemolyticus
- Fresh Produce – Cyclospora
- Cheese – Listeriosis
- Pomegranate Seeds – Hepatitis A
- Tahini Sesame Paste – Salmonella Montevideo and Salmonella Mbandaka
- Cucumbers – Salmonella Saintpaul
- Frozen Food Products – Escherichia coli O121
- Chicken – Salmonella Heidelberg
- Ground Beef – Salmonella Typhimurium
2012
- Spinach and Spring Mix – Escherichia coli O157:H7
- Peanut Butter – Salmonella Bredeney
- Ricotta Salata Cheese –Listeria monocytogenes
- Mangoes – Salmonella Braenderup
- Cantaloupe – Salmonella Typhimurium and Newport
- Ground Beef – Salmonella Enteritidis
- Multistate Outbreak – Escherichia coli O145
- Raw Scraped Ground Tuna Product – Salmonella Bareilly and Salmonella Nchanga
- Raw Clover Sprouts –Escherichia coli O26
- Mexican Style Restaurant Chain – Salmonella Enteritidis
2011
- Ground Beef – Salmonella Typhimurium
- Romaine Lettuce – Escherichia coli O157:H7
- Kosher Broiled Chicken Livers – Salmonella Heidelberg
- Turkish Pine Nuts – Salmonella Enteritidis
- Cantaloupes – Listeria monocytogenes
- Ground Turkey – Salmonella Heidelberg
- Whole, Fresh Imported Papayas – Salmonella Agona
- Alfalfa and Spicy Sprouts– Salmonella Enteritidis
- Travel to Germany – Shiga toxin-producing E. coli O104
- Microbiology Laboratories – Salmonella Typhimurium
- Turkey Burgers – Salmonella Hadar
- Lebanon Bologna – Escherichia coli O157:H7
- Cantaloupe – Salmonella Panama
- Hazelnuts – Escherichia coli O157:H7
2010
- Alfalfa Sprouts – Salmonella I 4,[5],12:i:-
- Shell Eggs – Salmonella Enteritidis
- Cheese – Escherichia coli O157:H7
- Cheesy Chicken Rice Frozen Entrée – Salmonella Chester
- Frozen Mamey Fruit Pulp – Salmonella Typhi (Typhoid Fever)
- Mexican Style Restaurant Chain – Salmonella Hartford and Salmonella Baildon
- Alfalfa Sprouts– Salmonella Newport
- Shredded Romaine Lettuce – Escherichia coli O145
- Red and Black Pepper/Italian-Style Meats – Salmonella Montevideo
- Beef – Escherichia coli O157:H7
2009
- Beef – Escherichia coli O157:H7
- Beef – Escherichia coli O157:H7
- Prepackaged Cookie Dough – Escherichia coli O157:H7
- Alfalfa Sprouts – Salmonella Saintpaul
- Peanut Butter – Salmonella Typhimurium
- Pistachios – Salmonella (multiple types)
2008
- Raw Produce – Salmonella Saintpaul
- Beef – Escherichia coli O157:H7
- Rice and Wheat Cereals – Salmonella Agona
- Cantaloupes – Salmonella Litchfield
2007
- Pizza – Escherichia coli O157:H7
- Pot Pies – Salmonella I 4,[5],12:i:-
- Ground Beef Patties – Escherichia coli O157:H7
- Vegetable Flavored Rice and Corn Snack – Salmonella Wandsworth
- Peanut Butter– Salmonella Tennessee
2006
- Mexican Style Restaurant Chain – Escherichia coli O157:H7
- Tomatoes – Salmonella Typhimurium
- Fresh Spinach– Escherichia coli O157:H7
- Romaine Lettuce – E. coli O157:H7
- Leafy Greens – E. coli O157:H7
- I.M. Healthy SoyNut Butter – E. coli O157:H7
- Beef Products – E. coli O157:H7
- Flour – E. coli O121 and O26
- Alfalfa Sprouts – E. coli O157
- Rotisserie Chicken Salad – E. coli O157:H7
- Mexican Style Restaurant Chain – E. coli O26
- Raw Clover Sprouts – Escherichia coli O121
- Ground Beef – Escherichia coli O157:H7
- Ready-to-Eat Salads – Escherichia coli O157:H7
- Frozen Food Products – Escherichia coli O121
- Spinach and Spring Mix – Escherichia coli O157:H7, 2012
- Multistate Outbreak – Escherichia coli O145, 2012
- Raw Clover Sprouts – Escherichia coli O26, 2012
- Romaine Lettuce – Escherichia coli O157:H7, 2011
- Travel to Germany – Shiga toxin-producing E. coli O104, 2011
- Lebanon Bologna – E. coli O157:H7, 2011
- Hazelnuts – Escherichia coli O157:H7, 2011
- Cheese – Escherichia coli O157:H7, 2010
- Shredded Romaine Lettuce – Escherichia coli O145, 2010
- Beef – Escherichia coli O157:H7, 2010
- Beef – Escherichia coli O157:H7, 2009
- Beef – Escherichia coli O157:H7, 2009
- Prepackaged Cookie Dough – Escherichia coli O157:H7, 2009
- Beef – Escherichia coli O157:H7, 2008
- Pizza – Escherichia coli O157:H7, 2007
- Ground Beef Patties – Escherichia coli O157:H7, 2007
- Mexican Style Restaurant Chain – Escherichia coli O157:H7, 2006
- Fresh Spinach – Escherichia coli O157:H7, 2006
Listeria
- Vulto Creamery Soft Raw Milk Cheese – Listeria monocytogenes
- Frozen Vegetables – Listeria monocytogenes
- Raw Milk – Listeria monocytogenes
- Packaged Salads – Listeria monocytogenes
- Soft Cheeses – Listeria monocytogenes
- Ice Cream – Listeria monocytogenes
- Commercially Produced, Prepackaged Caramel Apples – Listeria monocytogenes
- Bean Sprouts – Listeria monocytogenes
- Cheese – Listeria monocytogenes
- Dairy Products – Listeria monocytogenes
- Cheese – Listeria monocytogenes
- Ricotta Salata Cheese –Listeria monocytogenes
- Cantaloupe – Listeria monocytogenes
Salmonella
- Raw Turkey Products – Salmonella Infections
- Hy-vee Spring Pasta Salad – Salmonella Sandiego
- Kellogg’s Honey Smacks Cereal – Salmonella Mbandaka
- Pre-Cut Melon – Salmonella Adelaide
- Shell Eggs – Salmonella Braenderup
- Dried Coconut – Salmonella Typhimurium
- Chicken Salad – Salmonella Typhimurium
- Kratom – Salmonella I 4,[5],12:b:-
- Raw Sprouts – Salmonella Montevideo
- Frozen Shredded Coconut – Salmonella I 4,[5],12:b:- and Salmonella Newport
- Maradol Papayas – Salmonella Urbana
- Maradol Papayas – Salmonella Newport and Salmonella Infantis
- Maradol Papayas – Salmonella Anatum
- Maradol Papayas – Salmonella Infections
- Shell Eggs – Salmonella Oranienburg
- Alfalfa Sprouts – Salmonella Reading and Salmonella Abony
- Pistachios – Salmonella Montevideo
- Alfalfa Sprouts – Salmonella Muenchen and Salmonella Kentucky
- Organic Shake & Meal Products – Salmonella Virchow
- Raw Sprouted Nut Butter Spreads – Salmonella Paratyphi B variant L(+) tartrate(+)
- Cucumbers Salmonella Poona
- Pork – Salmonella I 4,[5],12:i:- and Salmonella Infantis
- Raw, Frozen, Stuffed Chicken Entrees – Salmonella Enteritidis
- Raw, Frozen, Stuffed Chicken Entrees – Salmonella Enteritidis
- Frozen Raw Tuna – Salmonella Paratyphi B variant L(+) tartrate(+) and Salmonella Weltevreden
- Cucumbers – Salmonella Newport
- Bean Sprouts – Salmonella Enteritidis
- Nut Butter – Salmonella Braenderup
- Organic Sprouted Chia Powder – Salmonella Newport, Salmonella Hartford, and SalmonellaOranienburg
- Chicken – Salmonella Heidelberg
- Raw Cashew Cheese – Salmonella Stanley
- Chicken – Salmonella Heidelberg
- Tahini Sesame Paste – Salmonella Montevideo and Salmonella Mbandaka
- Cucumbers – Salmonella Saintpaul
- Chicken – Salmonella Heidelberg
- Ground Beef – Salmonella Typhimurium
- Peanut Butter – Salmonella Bredeney
- Mangoes – Salmonella Braenderup
- Cantaloupe – Salmonella Typhimurium and Newport
- Ground Beef – Salmonella Enteritidis
- Raw Scraped Ground Tuna Product – Salmonella Bareilly and Salmonella Nchanga
- Ground Beef – Salmonella Typhimurium, 2011
- Kosher Broiled Chicken Livers – Salmonella Heidelberg, 2011
- Turkish Pine Nuts – Salmonella Enteritidis, 2011
- Ground Turkey – Salmonella Heidelberg, 2011
- Whole, Fresh Imported Papayas – Salmonella Agona, 2011
- Alfalfa and Spicy Sprouts – Salmonella Enteritidis, 2011
- Microbiology Laboratories – Salmonella Typhimurium, 2011
- Turkey Burgers – Salmonella Hadar, 2011
- Cantaloupe – Salmonella Panama, 2011
- Alfalfa Sprouts – Salmonella I 4,[5],12:i:-
- Shell Eggs – Salmonella Enteritidis, 2010
- Cheesy Chicken Rice Frozen Entrée – Salmonella Chester, 2010
- Frozen Mamey Fruit Pulp – Salmonella Typhi (Typhoid Fever), 2010
- Mexican Style Restaurant Chain – Salmonella Hartford and Salmonella Baildon, 2010
- Alfalfa Sprouts – Salmonella Newport, 2010
- Red and Black Pepper/Italian-Style Meats – Salmonella Montevideo, 2010
- Alfalfa Sprouts – Salmonella Saintpaul, 2009
- Pistachios – Salmonella (multiple types), 2009
- Peanut Butter – Salmonella Typhimurium, 2008 – 2009
- Raw Produce – Salmonella Saintpaul, 2008
- Rice and Wheat Cereals – Salmonella Agona, 2008
- Cantaloupes– Salmonella Litchfield, 2008
- Pot Pies – Salmonella I 4,[5],12:i:-, 2007
- Vegetable Flavored Rice and Corn Snack– Salmonella Wandsworth, 2007
- Peanut Butter – Salmonella Tennessee, 2007
- Tomatoes – Salmonella Typhimurium , 2006
Other Pathogens
- Imported Fresh Crab Meat – Vibrio parahaemolyticus
- Fresh Express Salad Mix Sold at McDonald’s Restaurants – Cyclospora (2018)
- Del Monte Fresh Produce Vegetable Trays – Cyclospora (2018)
- Unknown – Cyclospora (2017)
- Frozen Strawberries – Hepatitis A
- Unknown – Cyclospora (2016)
- Frozen Scallops – Hepatitis A
- Unknown – Cyclospora (2015)
- Cilantro – Cyclospora Infections in Texas (2014)
- Raw Shellfish – Vibrio parahaemolyticus
- Fresh Produce – Cyclospora (2013)
- Pomegranate Seeds – Hepatitis A
Syndicated Content Details:
Source URL: http://www.cdc.gov/foodsafety/outbreaks/multistate-outbreaks/outbreaks-list.html
Source Agency: Centers for Disease Control and Prevention (CDC)
Captured Date: 2016-05-23 23:08:36.0
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Skip to ContentThis page requires Javascript to function List of Selected Multistate Foodborne Outbreak InvestigationsList of Selected Multistate Foodborne Outbreak Investigations.
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- SourceUrl: http://www.cdc.gov/foodsafety/outbreaks/multistate-outbreaks/outbreaks-list.html
- Syndication ID: 13357
- Language: English
- Source: Centers for Disease Control and Prevention (CDC)
- Date Syndication Captured: Monday, May 23, 2016 at 11:08 PM
- Date Syndication Updated: Tuesday, May 24, 2016 at 12:02 AM
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