PROPOSAL TITLEDoes human preparation of salads cause food poisoning?JUSTIFICATION OF THE STUDYThe association between food and microorganisms was developed long before recorded history began. Foods are not only rated as nutritious for consumers, but are also an excellent source of microbial growth. Food spoilage or contamination all depends on microorganisms. Food poisoning is a disease caused by eating contaminated food. The Food Standards Agency has estimated that 5.5 million people in the UK suffer from food poisoning every year (NHS, 2013). Ready-to-eat foods are defined as foods produced by the manufacturer for direct human consumption with the exclusion of any need for cooking or any processing. In the UK, salad consumption has increased dramatically; salads are considered safe by consumers. In recent years it has increased both in quantity and variety. Due to the government's 5-A-Day campaign, the trend of ready-to-eat salads has increased widely in the UK (Little et al, 2008). Nowadays, salads have become people's favorite main meal, with the addition and making of cheese, pasta, couscous etc. (Food Safety Agency, 2014) This study is based on tests of refrigerated ready-to-eat salads that include both fresh cut and packaged salads. In this study the main bacteria that will be determined are Listeria spp. Specifically Listeria monocytogenes. The study aims to establish the microbiological quality of fresh ready-made salads and packaged salads from different catering and retail establishments. RESEARCH BACKGROUND Common causes of food poisoning are bacteria and viruses. Depending on the bacteria or viruses contaminating…half of the paper…ring this week, I will collect the results from the second week and make my second enrichment culture. Fourth week: During this week, I will collect the results of the third week and plate the colonies on different selective media (Oxford agar and PALCAM). Fifth Week: During this week, I will collect the fourth week's results and re-streak the colonies in a non-selective medium (Tryptic Soy Agar) Sixth Week: During this week, I will collect the fifth week's results and conduct several biochemical tests which include staining of Gram, catalase, carbohydrate acid production tests and API Listeria. Seventh week: This week will be used for the collection of biochemical tests starting from the sixth week. Week Eight: This week will be used for data analysis of the results. This will be done with the help of SPSS software.