An increasing proportion of our population chooses a plant-based diet for various reasons. This has led to a rapid growth in the range of ready-to-eat salads, fermented vegetables or plant-based dairy alternatives, etc. The research will focus on the microbiological hazard identification of plant-based products. The compilation of literature data with microbiological laboratory research will lead to a matrix in which the diversity of microbiological contamination is mapped. Further research will identify the critical points for (post-)contamination, growth or inactivation of Salmonella, Listeria monocytogenes and the Bacillus cereus group respectively, taking into account contamination of the raw materials, the processing steps and range of product and process conditions (pH, a_w, etc.). This information will lead to recommendations (e.g. minimum time/temperature combinations) for ensuring food safety.