Thirty-six participants from 16 countries have made their way to MSU to talk about food. They aren’t here to discuss entrees or desserts, they are here to talk about food safety.

The third annual Food Safety Short Course, sponsored by the National Food Safety & Toxicology Center, kicked off Sunday. The weeklong course examines microbial, chemical and physical hazards, as well as risk-analysis concepts, which is the main focus of the course.

The sessions primarily take place in the Food Safety & Toxicology Building, but field trips are also included.

“Food safety is a global issue right now. MSU is a global university and we want to share our experience and information on food safety with the global community,” said Karim Maredia, an agriculture professor and coordinator of the course.

The course consists of area doctors who specialize in food safety and professors from MSU, who present their areas of expertise to the international participants. The participants are all involved with preparation and distribution of food.

“This course provides a platform for MSU faculty to share their knowledge with those around the world,” Maredia said.

The international participants come to the course to learn, but they also give their own input.

“We are interested in outbreaks with food products, such as apple cider, here in America, and what actions the U.S. used to solve the problem,” said Clara Maria Mandoza, a business coordinator of agriculture from Guatemala.

Regina Espana, also from Guatemala, said the course provides information for the expectations of products.

“We look at the new trends and we comply with the national standards for food safety,” she said.