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More accurate mad cow test is developed

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Published Date: 05 July 2007
SCIENTISTS have developed a technique that could help in the diagnosis of mad cow disease, it was revealed today.
The screening process for the brain condition is not completely reliable and can lead to people being wrongly told they are suffering from CJD - the human version of the disease.

But researchers at Edinburgh University have come up with a way of confirming whether someone has fatal levels of abnormal proteins, thought to cause CJD.

Prof Ironside, of the National CJD Surveillance Unit at the university, said: "By developing a reliable confirmatory test, such as this one, the impact of false positives can be minimised."

There have been 161 deaths from variant CJD since 1990.



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  • Last Updated: 05 July 2007 10:01 AM
  • Source: Edinburgh Evening News
  • Location: Edinburgh
  • Related Topics: BSE and CJD
 
1

GrahamS,

Glasgow,Scotland 05/07/2007 17:11:50

I was aware of this latest development. We are actively involved in collaborations at the moment that we hope will significantly further research in this regard. Diagnosing CJD at a very very early stage remains elusive but I think this can be done.

Graham Steel
Information Resource Manager
CJD International Support Alliance
Glasgow, United Kingdom

2

petrol head,

Edinburgh 06/07/2007 00:07:26

So Graham, when all the knee jerk reactions that happened a few years back were in full swing, there really was no firm scientific basis for it?

Tell me one thing. If I was to eat a blue T-Bone steak once a week, what statistically would be the chances of me contracting this affliction? You are the scientist who specialises in this so please tell me.

3

GrahamS,

06/07/2007 19:01:59

To *petrol head*

Personally, I've always preferred a big juicy sirloin/fillet steak to a T-bone, Scottish but of course....

Whilst I ain't no scientist, I would however watch out for any Vagus nerve in a T-Bone cut as the Vagus is involved (Papers published 2006) in the spread of TSE's but is not yet classed as Specified Risk Material (SRM).

Our chums at the Food Standards Agency are well aware of this.

Other than that, much away !!!!


 

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