RIVM withdraws from tobacco committees The Dutch National Institute for Public Health and the Environment will leave the NEN/CEN/ISO committees for tobacco and e-cigarettes with immediate effect.
People who eat meat do not carry more ESBL bacteria RIVM research reveals that people who eat meat regularly do not carry ESBLs more frequently than vegetarians.
PhD dissertation: Dutch Q fever epidemic in 'One Health' context Today Barbara Schimmer will be defending her PhD dissertation entitled The Q fever epidemic in the Netherlands in a One Health context, at Utrecht University.
Lyme disease cases have quadrupled According to a survey by RIVM , 27,000 people were infected with Lyme disease in 2017. In 2014, the last time RIVM reported on the incidence of tick-borne disease, this number was 25,000.
Dutch collaboration in One Health European Joint Programme (EJP) RIVM, Wageningen Bioveterinary Research (WBVR) and the Netherlands Centre for One Health (NCOH) are involved in a recently granted One Health European Joint Programme which will start in January 20
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.
Lyme disease costs EUR 20 million annually The societal costs of Lyme disease have been determined for the Netherlands for the first time. The disease appears to cost nearly EUR 20 million each year.
Every year, 300,000 tick bites in urban areas One in 5 tick bites occurs in an urban area. Although most tick bites occur in the countryside, many people are bitten in urban areas as well.
Blood spot test extended as of 1 January 2017 to include two more disorders As of 1 January 2017, the disorders alpha and beta thalassaemia will be added to the neonatal blood spot (‘heel prick’) screening programme.
Assessment of health effects of alternative tobacco products To assess the effects on the health of users of alternative tobacco products, more knowledge is required about the composition of the product, the smoker’s behaviour (such as the amount of cigarett