Corrigendum to “Recent insights on the multifaceted roles of wooden tools in cheese-making: A review of their impacts on safety and final traits of traditional cheeses” [Int. J. Food Microbiol. 111179 10.1016/j.ijfoodmicro.2025.111179] (International Journal of Food Microbiology (2025) 435, (S0168160525001242), (10.1016/j.ijfoodmicro.2025.111179))

The authors regret to inform that there is a duplication of a statement in the abstract section: “These wooden tools promote the growth of biofilms, which are primarily composed of pro-technological microorganisms and contribute to the unique sensory qualities of traditional cheeses. They also enhance product safety by serving as a natural barrier against pathogenic microorganisms.” They have requested the removal of this statement. The authors would like to apologise for any inconvenience caused.