Antimicrobial resistance stable in the Netherlands Worldwide, the number of bacteria resistant to antibiotics is increasing. In the Netherlands, this number generally remains stable and is less high than in many other countries.
Spread of tick-borne encephalitis virus in the Netherlands Every year about 1.5 million ticks bite someone in the Netherlands, especially between March and October. Most people will not get sick of that.
Sewage research: decline of novel coronavirus in the Netherlands The first results of RIVM’s National Wastewater Surveillance show that the novel coronavirus in sewage is decreasing in the Netherlands.
Many people willing to isolate at home in case of positive COVID-19 test The sense of threatening danger from the novel coronavirus is declining. People are feeling less anxious and despondent than in the initial phase of the coronavirus pandemic.
Corona crisis has limited impact on infant participation in National Immunisation Programme Nearly all infants in the Netherlands are still participating in the National Immunisation Programme.
Initial results on how COVID-19 spreads within Dutch families The novel coronavirus is primarily spread amongst adults who are about the same age. Within families, the virus is mainly transmitted from adults to children.
Dutch air quality shows little improvement in 2017 In 2017, concentrations of nitrogen dioxide and particulate matter in most parts of the Netherlands were below European limit values.
Discussion regarding health-based guidance value of PFOA The European Food Safety Authority (EFSA) has published a provisional health-based guidance value for perfluorooctane sulfonate (PFOS) and perfluorooctanoic acid (PFOA).
Every year, 300,000 tick bites in urban areas One in 5 tick bites occurs in an urban area. Although most tick bites occur in the countryside, many people are bitten in urban areas as well.
Less salt in certain foods, sugar contents remain unchanged The salt content in bread was on average 19 percent lower compared to 2011. In addition, certain types of sauces, soups, canned vegetables and pulses, and crisps had a lower salt content.