Greenhouse production is getting more and more important in the production of food, particularly if it is considered as ecological production. Having it in mind, it is very important to provide continual control of quality such products. This work is aimed to present the monitoring of the content of heavy metals in tomato, grown in greenhouse conditions. In products grown in greenhouses, heavy metals can be present from different sources such as soil, pesticides, etc. This paper considers the importance of continual monitoring of presence of heavy metals, such as cadmium, lead, copper, iron, etc. in tomato, taking in consideration their bioavailability to plants in acid and basic soil conditions. Obtained results in this work could be used as the base for establishing the model for continual monitoring of contaminants in food, particularly those that are present in very small concentrations, such as lead, cadmium, etc.

The content of the some ingredients, such as proteins, ash, etc. is important in food products, either they are present in raw materials or in final products. As wheat is also very important food raw material, and flour as the fi nal product of milling, it is important to know their specific physical – chemical properties. The importance of knowing the physical and chemical properties of wheat and flour is due to the determination of quality and kind of fl our which is produced after milling process. In this work, some physical – chemical properties are determined and some comparations of characteristics were performed in both wheat and flour. Characteristics that were observed in this work are moisture content, ash content, protein content, Zeleny sedimentation value, gluten content and water adsorption values. On the base of results obtained in this work, some conclusions are made that could be useful for milling industry.

The European Union and member states have put food safety at the top of political agendas and priorities. Food safety, initially viewed as an isolated concept, because of its great importance over time becomes a factor that is embedded in all horizontal European policy. Basic determinants of food security strategies are: the legal framework for food safety and food for animals, independent and public opinion available to scientists, manufacturing process control compliance with the legal framework and freedom of choice for consumers on the basis of available pertinent information. The basic guiding principles of the White Paper on Food Safety of the European Union, which was made in 2000, is the policy that food safety must be based on a comprehensive integrated approach. One of the results of the White Paper on Food safety is a European Commission Regulation 178/02 (EC Regulation 178/02), which is called the General Food Law EU. Food Law of FBiH (Official Gazette of FBiH “, no. 50/04) is compliant with EC Regulation 178/02, governing the area of food safety in Bosnia and Herzegovina. Food Safety Agency of FBiH, as a leading national authority in the field of food safety, according to the provisions of the Food Act initiates, prepares and organizes the development of implementing regulations under this Act. In the period 2006-2009 in BiH , Law on GMOs released a series of implementing regulations in the area of food safety regulations and is consistent with EU directives.

Legionella bacteria are microorganisms found in water and moist soil. They are especially favoured by moisture and heat, especially in different types of swimming pools where these bacteria reproduce and survive even for several months. Legionella spp. cause human diseases if they are introduced into the body through the respiratory tract. This most often happens by inhalation of aerosols, and less often by microaspiration of water contaminated with Legionella . The research aims to examine the presence of Legionella spp. bacteria in pool waters and the factors that influence their maintenance in these waters. Water samples were taken from 13 swimming pools that were registered for swimming and recreation in the Central Bosnian Canton in 2022. The presence of legionella was tested, and temperature, pH values (method BAS EN ISO 10523:2013), and residual chlorine concentrations were measured. The temperature was measured by immersing the probe with a calibrated thermometer until the stabilization of temperature values on the display was reached. The free residual chlorine was measured by the standard colourimetric technique – the N, N-diethyl-phenylenediamine method (HANNA Instruments 96701, Rhode Island, USA). Descriptive statistics and the Chi-square test will be used for data analysis. Statistical analysis of the obtained data will be performed using the basic functions of MS Excel and GraphPad Prism. Of the total number of analyzed samples (n = 13), the presence of legionella was confrmed in 4 samples (31 %). The average water temperature of the samples taken