Estimated costs of foodborne infections 140 million euros lower in 2020 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. ANP
Breast cancer screening resumes on Bonaire after COVID-19 hiatus Women aged 50 to 75 years on Bonaire can participate in the breast cancer screening programme again as of Wednesday, May 26, 2021. This was temporarily halted in 2020 due to the COVID-19 pandemic.
Report on the developments of the National Immunisation Programme: national immunisation coverage increased slightly for the first time in five years National immunisation coverage has increased for the first time in five years, for almost all vaccinations. For children born in 2017, vaccination coverage against mumps, measles and rubella (MMR) increased by 0.7% to 93.6%.
Population screening programmes temporarily on hold Due to the novel coronavirus (COVID-19) outbreak, the health care capacity in the Netherlands is expected to come under severe pressure in the coming period.
Graphit rain poses health risk An assessment of potential health risks shows that graphite rain contains heavy metals and PAHs.
Updated immunisation recommendation for measles: early vaccination before travel A number of European countries are currently seeing outbreaks of measles. Before the start of the summer season, RIVM has therefore updated its immunisation recommendation for measles.
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.
Risk of measles outbreaks increases with decreasing vaccination coverage Vaccination coverage for vaccinations in the Dutch National Vaccination Program (NIP) decreased slightly by about half a percent for the third consecutive year.
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.