Corrigendum to “Update on a model to describe Salmonella spp. population reduction in Italian salami during production and high-pressure processing” [Meat science Volume 177, July 2021, 108506] (Meat Science (2021) 177, (S0309174021000826), (10.1016/j.meatsci.2021.108506))

The Authors would like to make an elucidation regarding the statement that High Pressure Processing (HPP) resulted inversely associated with aw of salami at the end of seasoning present in the manuscript “Update on a model to describe Salmonella spp. population reduction in Italian salami during production and high-pressure processing”. In this update, which describes a more precise model for Salmonella spp. decay in salami production, two sentences could be misunderstood given one sentence, referring to our previous work, stated that “HPP showed to further reduce the Salmonella spp. count with an efficacy that resulted inversely associated with aw of salami at the end of seasoning”, and a second sentence affirmed that “HPP efficacy was inversely associated with aw at the end of seasoning”. The Authors consider necessary to draw the readership's attention in order to remove any possible doubt about the findings of this study, namely that HPP efficacy is directly associated with aw values of salami and that, therefore, the HPP efficacy is inversely associated with the decay of aw observed in salami at the end of seasoning. In fact, as stated in the paper “the results of the new tests confirmed that Salmonella spp. Log colony forming units/g reduction was associated with [….] aw at the end of the seasoning period”.