The levels of salt, saturated fat, and sugar in most processed foods has remained the same or decreased since 2018.

At the beginning of 2019, the RIVM measured the air quality around the landfill at Philipsburg, Sint Maarten for two weeks. No or hardly any harmful substances were measured.

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.

The European Food Safety Authority (EFSA) has published a provisional health-based guidance value for perfluorooctane sulfonate (PFOS) and perfluorooctanoic acid (PFOA).

Since May 2015, there has been a Zika virus outbreak in South and Central America, including the Caribbean. The Zika virus can cause birth defects, including microcephaly (small head size).

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.

Lowering the amount of salt in processed foods or choosing low-salt alternatives can lead to substantial health benefits when it comes to cardiovascular disease.

Some foods contain less salt in 2014 compared with 2011. According to research by RIVM the salt content of bread was 21 percent lower in 2011.

RIVM-experts from the Environmental Assessment Unit (EAU) have undertaken two missions involving an emergency situation in the Solomon Islands and an environmental assessment in Georgia.

RIVM is in a state of readiness to assist and support the fire brigade, the Dutch National Police Service (KLPD) and the Regional Emergency Health Organisation (GHOR) in the event of any disasters