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.
Spread of tick-borne encephalitis virus in the Netherlands Every year about 1.5 million ticks bite someone in the Netherlands, especially between March and October. Most people will not get sick of that.
Can you solve a medical mystery? During World Antibiotic Awareness Week 2019, RIVM has set up an escape room in one of busiest shopping malls in the Netherlands.
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.
Tick found in Drenthe is a Hyalomma tick RIVM has investigated the so-called giant tick that was found in Odoorn in the province of Drenthe on 13 July. It is a Hyalomma marginatum female.
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.
If you have found a tick bite, check for others! One in five people who report having been bitten by a tick on Tekenrader.nl report that they have more than one tick bite. If you have found one tick bite, check for others!
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.
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.