Exploratory RIVM calculations of nitrogen measures The Dutch government announced its plans for the first steps in tackling the nitrogen deposition issue.
Environmental radioactivity in the Netherlands : Results in 2017 RIVM reports annually on the level of radioactivity that occurs under normal circumstances in the environment and food.
Openness about nitrogen There is concern about the current approach to nitrogen and the proposed measures; these concerns have been expressed in Dutch society as a whole and amongst farmers in particular.
Air quality Sint Maarten landfill At the beginning of 2019, RIVM measured the air quality around the landfill at Philipsburg, Sint Maarten for two weeks. No or hardly any harmful substances were measured.
RIVM will make measurements around the Sint Maarten landfill From 21 January 2019, a team from RIVM will travel to Sint Maarten to make measurements and take samples at various locations around the landfill in Philipsburg.
Large increase in legionellosis in the Netherlands The Municipal Public Health Services (GGD) received 561 reports of legionellosis over the past year. Never before has RIVM registered as many reports of this disease as in the past year.
Meningococcal type W most notable infectious disease in 2017 The report ‘State of Infectious Diseases in the Netherlands in 2017’ published by RIVM today, provides an overview of the most important developments in infectious diseases in the Netherlands and a
Disease burden and cost-of-illness of food-related pathogens in the Netherlands Each year, RIVM presents an update on the number of illnesses caused by 14 enteric pathogens (such as Salmonella, Campylobacter or Listeria) that can be transmitted by food into the human body.
European critical loads: database, biodiversity and ecosystems at risk Approximately 79 percent of the nature reserves (Natura 2000 areas) in EU countries are estimated to be exposed to an excess of nitrogen deposition in 2020.
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.