In 2020, the estimated costs of foodborne infections in the Netherlands were 140 million euros lower than in the preceding year. This corresponds to a 30% decrease.

The National Institute for Public Health and the Environment published a new edition of the Dutch food composition database (NEVO). This 2019 edition contains nutrient data for over 2150 food items. Values for 133 components (proteins, fats, fatty acids, vitamins and minerals) are available.

Recent years show a cautious improvement in the Dutch diet. The Dutch have started to eat more fruit and it seems to be heading in the right direction with vegetables.

Each year, RIVM presents an update on the number of illnesses caused by 14 enteric pathogens (such as Salmonella, Campylobacter or Listeria) that can be transmitted by food into the human body.

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The Netherlands aims to take the lead in the international ambition for a healthy, sustainable and safe dietary pattern.

There has been an ongoing outbreak of Salmonella enteritidis in Europe since 2015. It has also been present in the Netherlands since May 2016.

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.

In 2014, fewer outbreaks of food-borne infections and food poisoning occurred in relation to previous years.

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.