Antimicrobial resistance in the Netherlands is remaining reasonably stable

Antimicrobial resistance is increasing on a global level. It is difficult to treat infections caused by resistant bacteria.

06/27/2019 - 15:00

Lower salt contents in some foods, but similar saturated fat contents

Some foods contain less salt in 2014 compared with 2011. According to research by RIVM the salt content of bread was 21 percent lower in 2011.

02/24/2015 - 00:00

RIVM designated as WHO Collaborating Centre Antimicrobial Resistance Epidemiology and Surveillance

AMR is one of the major global challenges in infectious disease control.

02/16/2015 - 00:00