Introduction: Legionella bacteria are ubiquitous microorganisms mostly found in artificial water environments, especially those which produce aerosol, such as swimming pools, saunas, and spas. Development of Legionella depends on several factors, including water temperature and chlorine. The aim of this study was to evaluate the occurrence of Legionella spp. to the temperature and free residual chlorine in tap water, water from fountains, swimming pools, cooling and heating systems.

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A large number of different diseases are associated with the consumption of hygienic defective water and the use of water for maintaining personal hygiene. Recreational waters, water in systems intended for cooling and heating of public buildings are also significant. Among these diseases, the most significant is legionellosis, the disease which has become more and more important in the whole world in recent years. The aim of this paper was to evaluate the connection of hygienic conditions in public buildings with the appearance of genus Legionella in drinking and bathing water, as well as water from outside and inside fountains, pools and water from cooling and heating systems for public buildings. Obtained results are also used to evaluate the risk of developing legionellosis in the population of Bosnia and Herzegovina and among foreign tourists. The presence of Legionella spp. was analysed in 238 samples of water taken from faucets in rooms of buildings intended for people's accommodation, in open and closed fountains, pools, cooling and water systems. Hygienic conditions in the facilities were assessed using survey questionnaire and complemented with legionella findings. This study showed the direct correlation between hygienic conditions in public and tourist facilities with the presence of Legionella spp. in the waters taken in these objects.

Introduction: Water can support the growth of different microorganisms which may result in contamination. Therefore, the microbiological examination is required for testing the hygienic probity of water. In the study of microbial composition of untreated, natural spring and mineral water differences in the presence and number of bacteria during the two periods, winter and summer, are detectable.Methods: In our study, we analyzed and compared the following parameters, specified in the Rulebook: total bacteria and total aerobic bacteria (ml/22 and 37°C), total Coliform bacteria and Coliforms of fecalorigin (MPN/100ml), fecal streptococci as Streptococcus faecalis  (MPN/100ml), Proteus spp (MPN/100ml), and Pseudomonas aeruginosa (MPN/100 ml) Sulphoreducing Clostridia (cfu / ml). The paper is a retrospective study in which we processed data related to the period of 2005-2009 year. While working, we used the descriptive-analytical comparative statistical treatment.Results: The obtained results show statistically significant differences in the microbial composition of untreated water in the two observed periods,Conclusions: Findings were consequence of different weather conditions in these periods, which imply a number of other variable factors.

Motivation/Background: positive staphylococci (CPS) are common contaminants of raw milk. Before it is used, various heat treatments are applied to destroy microorganisms, inactivate enzymes and improve technological properties and concentration of dry matter of milk. This work aimed to determine the influence of commonly used heat treatments in diary on presence and number CPS in raw milk from Bosnia and Herzegovina area and to affirm whether there is a difference in efficacy between different treatments. Method: Using the standard method, 40 samples of raw milk from farms were inoculated for counting the initial number of CPS in raw milk. Samples were then exposed to heat treatments in vapor sterilizer and CPS number was counted using the same standard method. Results: Applied treatments included heat treatments at: 68 °C/40 s, 70 °C/15 s, 72 °C/without holding, 63 °C/30 min and 72 °C/15 s. CPS presence was detected in all tested samples of raw milk in numbers ranging from 2,82 to 5,32, with an average of 4,30, calculated as log10 /ml. Conclusions: Raw milk samples collected in the field initially registered a high CPS number. The applied heat treatments were effective to a large extent. The initial CPS count of milk seems to be the most important factor determining the number of CPS after heat treatments as well as traits of the strains.