RIVM European Reference Lab for vector-borne infections The European Commission (EC) has designated RIVM as the current European Reference Lab (EURL) for vector-borne viral pathogens.
Menno de Jong appointed director of RIVM Centre for Infectious Disease Control Starting 1 May 2024, Professor Menno de Jong will take on the role of director of RIVM’s Centre for Infectious Disease Control (CIb) . He succeeds Jaap van Dissel, who is retiring in April 2024.
Pneumonia increase likely caused by multiple viruses and bacteria More patients with pneumonia visited their GP from August 2023 on than in previous years. The rise in cases of pneumonia among children, adolescents and young adults aged 5–25 years is particularly notable.
Respiratory infections widespread, even more important to follow recommendations The number of people in the Netherlands with respiratory symptoms continues to increase. Besides COVID-19 and rhinovirus, the number of people who have flu is also increasing. We are also seeing more and more people with pneumonia. Some of these cases are caused by the bacteria Mycoplasma pneumoniae.
Respiratory infections now in season More and more people are coughing and sneezing, although it is not an epidemic at this point. The season in which respiratory infections circulate in the Netherlands has now started. There are various viruses that can cause respiratory infections.
Higher alert level for Ebola There is an Ebola outbreak in several regions of Uganda that are also frequented by tourists. RIVM therefore asks medical professionals to be alert to symptoms that could indicate Ebola among people who have travelled to Uganda, and to request diagnostics to rule out or confirm Ebola.
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.
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.
Eating less salt can prevent tens of thousands of heart attacks and strokes Lowering the amount of salt in processed foods or choosing low-salt alternatives can lead to substantial health benefits when it comes to cardiovascular disease.
Lower salt contents in some foods, but similar saturated fat contents Some foods contain less salt in 2014 compared with 2011. According to research by RIVM the salt content of bread was 21 percent lower in 2011.