Downward trend continues in all areas The number of people in the Netherlands who tested positive for COVID-19, hospital admissions and ICU admissions is continuing to decrease. The downward trend is clearly positive.
RIVM launches study on long-term effectiveness of COVID-19 vaccines RIVM is launching an extensive study today to research the long-term effectiveness of the various COVID-19 vaccines in the Netherlands.
Situation in the Netherlands remains concerning In the week from 10 to 16 March, 39,527 people received a positive test result for COVID-19, nearly 25% more than in the week before that. The reproduction number completely above 1 this week. Sander Koning
Prospects not looking good yet The number of people who were tested for SARS-CoV-2 increased by 20% last week. The number of people who tested positive rose by 7%. The reproduction number also rose above 1.
Care workers in nursing homes and small-scale residential facilities invited for COVID-19 vaccination starting today As of today, the ca. 269,000 care workers of nursing homes and small-scale residential facilities in the Netherlands are invited to make an appointment for a COVID-19 vaccination.
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.
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.
Disease burden and cost-of-illness of food-related pathogens in the Netherlands 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.
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.
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.