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Test hope to battle infection

AN inexpensive blood test could one day tell doctors whether an infection is caused by a virus or a bacteria, and prevent unwarranted prescribing of antibiotics, researchers said last Wednesday (6).

The diagnostic test, described in the peer-reviewed journal Science Translational Medicine, is being developed by the Stanford University School of Medicine in California.


The new test, which is not yet on the market, works by identifying seven human genes whose activity changes during an infection. That pattern of activity can reveal whether an infection is bacterial or viral.

“Many diagnostics focus on trying to find bacteria in the bloodstream, but most infected people don’t have bloodstream infections, meaning such tests aren’t helpful,” said lead author Timothy Sweeney, an engineering research associate with the Stanford Institute for Immunity, Transplantation and Infection.

“In contrast, our test can detect an infection anywhere in the body by ‘reading the immune system,’” he added.

If further tests show that it works and is cost-effective, the test could be a useful tool in preventing the rise of antibiotic-resistant bacterial pathogens.

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Clarkson has acknowledged that upholding a 100 per cent British policy comes with significant financial pressure

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Jeremy Clarkson bans cakes made from non-British ingredients in his pub

Highlights

  • Clarkson enforces rule banning cakes not made entirely with British ingredients
  • Policy part of his push to support British farming and local sourcing
  • Pub recently lifted a ketchup ban after finding a fully UK-produced version
  • Clarkson says his approach increases costs, but he refuses to compromise

Strict sourcing rules now apply to customers

Jeremy Clarkson has expanded his pledge to champion British farming by banning customers from bringing birthday cakes into his Oxfordshire pub unless they meet his standard of being made with 100 per cent British ingredients.

The former Top Gear presenter, who opened The Farmer’s Dog more than a year ago in Asthall near Burford, has insisted that every item served or consumed inside the pub must be sourced within a 16-mile radius or entirely produced in the UK. The rule, which already covers all items sold on the premises, has now been extended to guests celebrating special occasions.

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