Vaccination rate again drops slightly, HPV vaccination rate drops considerably The vaccination rate for vaccines included in the National Immunisation Programme has dropped slightly by about 1 percent.
Chance of ESBL contamination via livestock farming is small ESBL is an enzyme, produced by certain bacteria, which makes these bacteria resistant to antibiotics.
Risk of measles outbreaks increases with decreasing vaccination coverage Vaccination coverage for vaccinations in the Dutch National Vaccination Program (NIP) decreased slightly by about half a percent for the third consecutive year.
National Heat Plan active The National Heat Plan became active in the Netherlands on June 19th. This means that it is necessary to take preventive health measures for vulnerable groups.
Meningococcal immunisation recommendations re-examined Meningococcal disease is a very serious infectious disease that can cause meningitis or blood poisoning. Children are immunised against meningococcal serogroup C at 14 months.
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.
Safe, healthy and sustainable diets in the Netherlands: opportunities for integrated policy The Netherlands aims to take the lead in the international ambition for a healthy, sustainable and safe dietary pattern.
International Salmonella outbreak seems to have been resolved There has been an ongoing outbreak of Salmonella enteritidis in Europe since 2015. It has also been present in the Netherlands since May 2016.
Bacteria slightly more often resistant to last resort antibiotics Antimicrobial resistance is a global problem. In the Netherlands, some bacteria that can cause infections in people are more frequently resistant to antibiotics used as a last resort.
WHO’s first ever global estimates of foodborne diseases: children under five account for almost one third of deaths Almost one third (30%) of all deaths from foodborne diseases are in children under the age of five years, despite the fact that they make up only 9% of the global population.