PROPOSAL TITLEDoes human preparation of salads cause food poisoning?RATIONALE FOR THE STUDYThe association of foods and microorganisms was developed long before the beginning of recorded history. The foods are not only considered nutritious for consumers but are also an excellent source of microbial growth. Food spoilage or contamination depends on microorganisms. Food poisoning is an illness caused by eating contaminated food. The Food Standards Agency has estimated that in the UK each year 5.5 million people are affected by food poisoning (NHS, 2013). Ready-to-eat foods are defined as foods produced by the manufacturer for direct human consumption, excluding any need for cooking or processing. In the UK, salad consumption has increased significantly; salads are considered safe by consumers. In recent years, its quantity and variety have increased. Thanks to the government's 5-A-Day campaign, the trend for ready-to-eat salads has grown significantly in the UK (Little et al, 2008). Salads have become people's main favorite meal these days, with the addition and making of cheese, pasta, couscous, etc. (Food Safety Agency, 2014). This study is based on testing of ready-to-eat refrigerated salads that include both fresh cut and bagged salads. salads. In this study, the main bacteria that will be determined is Listeria spp. More precisely Listeria monocytogenes. The study aims to establish the microbiological quality of fresh cut salads and ready-to-eat bagged salads from different catering and retail premises. RESEARCH BACKGROUND Common causes of food poisoning are bacteria and viruses. Depending on the bacteria or viruses that contaminate ...... middle of paper ...... ring this week, I will collect the results of the second week and do my second enrichment culture. Fourth week: During this week , I will collect the results from the third week and plate the colonies on different selective media (Oxford and PALCAM agars) Fifth week: During this week, I will collect the results from the fourth week and re-plate the colonies in a non-selective medium. (Tryptic Soy Agar) Sixth Week: During this week I will collect the results from the fifth week and perform different biochemical tests which include Gram stain, Catalase, Carbohydrate Acid Production Test and Listeria API. Seventh week: This week will be used for the collection of biochemical tests from the sixth week. Eighth week: This week will be used for data analysis of the results. This will be done using SPSS software..