Corrigendum to "Reduction of Salmonella spp. populations in Italian salami during production process and high pressure processing treatment: Validation of processes to export to the U.S" [Meat Science Volume 157, November 2019, 107869]

The Authors would like to make a clarification regarding the statement that High Pressure Processing (HPP) resulted inversely associated with aw of salami at the end of seasoning present in the manuscript “Reduction of Salmonella spp. populations in Italian salami during production process and high pressure processing treatment: Validation of processes to export to the U.S.”. Specifically, Authors reported two sentences “High Pressure Processing (HPP) further reduced the Salmonella level by 2.41–5.84 Log10 CFU/g with an efficacy that resulted inversely associated with aw of salami at the end of seasoning” and “HPP was able to further reduce the Salmonella count by 2.41–5.84 Log10 CFU/g with an efficacy that resulted inversely associated with aw3 of salami at the end of seasoning (p < .01)”. The Authors deem 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, as correctly stated in the discussion with the following sentence “It is worth mentioning that a significantly higher [Salmonella spp.] reduction [after HHP] was observed in salami with higher aw values”.