South Carolina on the watch for tainted eggs

WASHINGTON -- Although there are currently no reports of the contaminated eggs entering South Carolina nor any outbreaks of salmonella poisoning, S.C. officials said they are closely monitoring the massive recall of more than a half-billion eggs.

The S.C. Department of Health and Environmental Control and the S.C. Department of Agriculture are on alert as daily developments unfold.

"In short, we are all plugged in and monitoring the situation, " DHEC spokesman Adam Myrick said. "We are ready to take action if needed."

As of Monday, there had still been no known shipments of the contaminated eggs into the state nor any clusters of salmonella outbreaks associated with the eggs, Myrick said.

Nevertheless, state officials are being proactive. The Department of Agriculture, for example, has released information regarding the necessity of properly cooking eggs.

"Thorough cooking is an important step in making sure eggs are safe," said Becky Walton, spokeswoman for the Department of Agriculture. "Cook scrambled eggs until firm, not runny. Cook [fried], poached, boiled or baked eggs until both the white and the yolk are firm. Cook egg mixtures such as casseroles until the center of the mixture reaches 160 [degrees Fahrenheit] when measured with a food thermometer."

Charlie Caldwell, an owner of Ovis Hill Farm based in Darlington County, said he has sold out of eggs in recent weeks.

Caldwell sells S.C. livestock products, including eggs, that are all pasteurized raised and grass-fed. He also sells S.C. certified organic produce.

Each Wednesday, from 3 to 7 p.m., Caldwell sells goods at the Organic Farmer's Market at The Gallery on 8th in Myrtle Beach.

Caldwell had 140 dozen eggs last week and typically has 10 to 12 dozen left after visiting markets in Myrtle Beach and Florence, but not last week.

"I saw people come in to buy eggs who I have never seen before," Caldwell said. "We sold more eggs last week than we usually do, but then we always sell a lot of eggs. Customers have told us they are glad we are [in Myrtle Beach]."

Bill Vlandis, an owner of Garden City Pancake House in Garden City Beach, said his food purveyors have ensured him that his restaurant eggs are not a part of the recall.

Vlandis said customers are ordering eggs as they always do - scrambled, over-easy or whatever suits their fancy.

"They haven't been asking me any questions," Vlandis said. "They just want to eat, get out and do their thing."

Farms like the two involved in a massive recall of more than a half-billion eggs are rarely inspected by the federal government, officials say, as the Food and Drug Administration has traditionally reacted to outbreaks instead of working to prevent them.

Food and Drug Administration chief Margaret Hamburg said Monday her agency hasn't had enough authority to help prevent outbreaks like the more than 1,000 cases of salmonella poisoning linked to the eggs from two Iowa farms.

Giving a series of network interviews, Hamburg said the FDA is taking the issue "very, very seriously." At the same time, she said Congress should pass legislation stalled in the Senate that would increase the frequency of inspections and give the agency authority to order a recall. Companies now have to issue such recalls voluntarily.

Food safety advocates have pushed for such improvements for more than a decade, as there have been few rules on the books that require companies to make eggs, along with many other foods, safer. The FDA is often limited to gathering information on the farm about a contamination outbreak after people have already been sickened. The Associated Press contributed to this report.