RIVM to play greater role in tuberculosis control The Committee for Practical Tuberculosis Control (CPT) will be transferred per 1 January 2022 to the National Institute for Public Health and the Environment (RIVM) after a period of 70 years with KNCV Tuberculosis Foundation.
Levels of salt, saturated fat, and sugar in most foods has remained the same or decreased The levels of salt, saturated fat, and sugar in most processed foods has remained the same or decreased since 2018.
Launch of the European project RISK-HUNT3R The new Horizon 2020 project RISK-HUNT3R: RISK assessment of chemicals integrating HUman centric Next generation Testing strategies promoting the 3Rs was launched on 1 June.
Call for global action plan to save our oceans Scientists involved in the Seas Oceans and Public Health In Europe (SOPHIE) Project have proposed the first steps towards a united global plan to save our oceans, for the sake of human health. Andrzej-kryszpiniuk
Largest drop in number of tuberculosis cases in the Netherlands in fifty years Last year, the incidence of tuberculosis (TB) in the Netherlands fell sharply. The 17% drop is the largest in fifty years. In 2020, 623 cases were notified compared to 754 in 2019.
A decrease in the number of tuberculosis patients in the Netherlands In 2019, the number of people with tuberculosis (TB) in the Netherlands decreased to 759. This is 5 per cent less than in 2018, when 797 were reported.
Slightly more tuberculosis patients in the Netherlands The key figures of the National Institute for Public Health and the Environment (RIVM) show that in 2018 there were 806 TB patients in the Netherlands. This is 3 percent more than in 2017 (784).
Strong decline of tuberculosis in the Netherlands The number of tuberculosis (TB) patients in the Netherlands decreased considerably in 2017. From 887 patients in 2016 to 787 in 2017.
Animal-free innovations in safety assessment of chemicals How can the process of validation, acceptance and use of animal-free innovative approaches to assess the safety of chemicals be facilitated?
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.