In this laboratory exercise, we will be looking at the microflora of ground beef. After a large outbreak of E. coli 0157:H7 infections from tainted hamburgers, the U.S. Department of Agriculture (USDA) implemented a mandatory Hazard Analysis and Critical Control Point (HACCP) regulation for raw meat products. This regulation consists of development of a HACCP plan with end product testing for Salmonella and generic E. coli. In this lab, we are going to look at the CFU/g (standard plate count [SPC]) and perform a generic E. coli count using a selective and differential medium (violet red bile agar + 4-rp.ethylumbelliferyl-p-D-glucuronide) to count coliforms and E. coli.