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.
RIVM designated as WHO Collaborating Centre Antimicrobial Resistance Epidemiology and Surveillance AMR is one of the major global challenges in infectious disease control.
Human and veterinary health sectors join forces for responsible use of antibiotics. Bacteria that are resistant to almost all antibiotics continue to spread across Europe. This was revealed by new figures from the European Centre for Disease Prevention and Control (ECDC).
In The Spotlight: Young Researchers RIVM 'Young Researchers' present their PhD research in 4 short films which were made especially to highlight and explain their scientific research.