EU air policy gives an average of 6 extra years of life in the Netherlands Since the 1970s, European policies to improve air quality have resulted in fewer emissions in many countries.
Openness about nitrogen There is concern about the current approach to nitrogen and the proposed measures; these concerns have been expressed in Dutch society as a whole and amongst farmers in particular.
Dutch air quality shows little improvement in 2017 In 2017, concentrations of nitrogen dioxide and particulate matter in most parts of the Netherlands were below European limit values.
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
Climate change, ozone depletion and air quality need to be addressed coherently Ozone layer depletion, air pollution and climate change need to be addressed in connection with each other.
Promising biobased alternatives to controversial polar aprotic solvents There are a number of promising biobased alternatives to controversial polar aprotic solvents, as revealed in a report from Wageningen Food & Biobased Research commissioned by RIVM .
European critical loads: database, biodiversity and ecosystems at risk Approximately 79 percent of the nature reserves (Natura 2000 areas) in EU countries are estimated to be exposed to an excess of nitrogen deposition in 2020.
Alertness about the Zika virus still needed for pregnant women Since May 2015, there has been a Zika virus outbreak in South and Central America, including the Caribbean. The Zika virus can cause birth defects, including microcephaly (small head size).
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.