Research into safe distance for battery energy storage systems One new development in the energy sector is the temporary storage of renewable energy. For example, energy can be stored in a community battery.
Dutch people eat more healthy foods: more plant products, less red and processed meat Dutch people are eating and drinking more healthily. We know this because of RIVM’s new Dutch National Food Consumption Survey (Voedselconsumptiepeiling, VCP). Dutch people are eating more plant products, like fruit and vegetables, unsalted nuts and legumes.
Vaccine manufacturer employee contracts poliovirus An employee of vaccine manufacturer Bilthoven Biologicals (BBio) has been infected with a poliovirus. The virus was found in a stool sample provided by the employee. The employee concerned is now in isolation.
Start of invitations for the seasonal flu vaccination The invitation for the seasonal flu vaccination will land on your doormat this autumn. The flu vaccination protects people who are more likely to become ill or seriously ill from flu because of their age or medical condition.
New: NEVO online 2021 RIVM published a new online edition of the Dutch food composition database (NEVO).
Antimicrobial resistance in the Netherlands is remaining reasonably stable Antimicrobial resistance is increasing on a global level. It is difficult to treat infections caused by resistant bacteria.
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.
Promising biobased alternatives to controversial polar aprotic solvents There are a number of promising biobased alternatives to controversial polar aprotic solvents, as revealed in a report from Wageningen Food & Biobased Research commissioned by RIVM .
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.