Shortcomings in the technical documentation of mesh implants intended to treat pelvic organ prolapse used in the Netherlands After a detailed assessment of the technical documentation of 9 different mesh implants intended to treat pelvic organ prolapse used in NL (2018) RIVM concludes that the safety and performance of these products were not properly substantiated.
New: NEVO online 2021 RIVM published a new online edition of the Dutch food composition database (NEVO).
More reports of adverse effects of implants in 2019 In 2019, the Dutch reporting centre for adverse effects of medical implants (MEBI) received 397 reports of suspected adverse effects. The reports concerned 462 implants.
Mesh implants intended to treat pelvic organ prolapse Synthetic mesh are used to treat patients with pelvic organ prolapse.
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.
Summary International Expert Meeting on breast implant-associated lymphoma On November 19th 2018, RIVM organised an international expert meeting on a rare type of lymphoma that is associated with breast implants.
Biosafety and Biosecurity on the Global Health Security Agenda Since 2018, the Netherlands leads the way in the field of "Biosafety and Biosecurity" within the international Global Health Security Agenda (GHSA).
Discussion regarding health-based guidance value of PFOA The European Food Safety Authority (EFSA) has published a provisional health-based guidance value for perfluorooctane sulfonate (PFOS) and perfluorooctanoic acid (PFOA).
Global Infectious Disease Control hampered by the CBD Nagoya Protocol So far, none of the models used by international networks of biobanks to arrange the legal responsibility under the CBD-Nagoya protocol works efficiently.
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.