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.
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.