RIVM European Reference Lab for vector-borne infections The European Commission (EC) has designated RIVM as the current European Reference Lab (EURL) for vector-borne viral pathogens.
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.