Levels of salt, saturated fat, and sugar in most foods has remained the same or decreased The levels of salt, saturated fat, and sugar in most processed foods has remained the same or decreased since 2018.
Release of QMRAspot v2 for quantitative microbial risk assessment of drinking water RIVM has developed a new version of QMRAspot (2.0), a user-friendly computational tool to calculate the risk of becoming infected by pathogenic microorganisms in drinking water.