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
Meningococcal disease serious, but still rare Meningococcal disease is a disease caused by a bacterium, the meningococcus. There are several types of this bacterium. In most cases, it does not make you ill.
One Health European Joint Programme (EJP) Expert Meeting On the 4th and 5th of June 2018, an expert meeting was held at RIVM to redefine and prioritise the topics for One Health research and integrative activities in Europe.
Protection of Defence personnel against health risks of chromium-6 was inadequate From 1984-2006, employees of the Dutch Ministry of Defence were exposed to chromium-6 during maintenance work.
People who eat meat do not carry more ESBL bacteria RIVM research reveals that people who eat meat regularly do not carry ESBLs more frequently than vegetarians.
Infection risks of manure unclear A literature review by RIVM shows that little to no research has been done on the possible infectious risks of manure.
Dutch collaboration in One Health European Joint Programme (EJP) RIVM, Wageningen Bioveterinary Research (WBVR) and the Netherlands Centre for One Health (NCOH) are involved in a recently granted One Health European Joint Programme which will start in January 20
Risks of potential release of genetically modified mosquitoes evaluated On Saba, a Dutch Caribbean island, diseases such as dengue, chikungunya and zika can be reduced by the use of genetically modified mosquitoes.
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.