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.
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.