RETRACTED ARTICLE: Developing a Risk Assessment Methodology for the Production of Semi-Smoked Sausages

Statement of Retraction We, the Editors and Publisher of Journal of Culinary Science & Technology WCSC, have retracted the following article: Developing a Risk Assessment Methodology for the Production of Semi-Smoked Sausages, Mira Serikkyzy,Gulzira Jumabekova,Ainur Zheldybayeva,Ainur Matibayeva,Roza Omirbay & Desislav Balev Published online: 01 Feb 2022. https://doi.org/10.1080/15428052.2022.2034695 Since publication, significant concerns have been raised that this article appears to have substantial overlap with the following article by the same authors, which is not cited or referenced in the WCSC article: Mira Serikkyzy, Gulzira Jumabekova, Ainur Zheldybayeva, Ainur Matibayeva, Roza Omirbay, Desislav Balev, Improving the organoleptic and structural-chemical properties of semi-smoked sausages, Saudi Journal of Biological Sciences, Volume 29, Issue 3, 2022 Available online 30 November 2021, Version of Record 4 March 2022. https://doi.org/10.1016/j.sjbs.2021.11.021 When queried, the authors have not responded to any requests for an explanation. The journal would welcome any explanation from the authors. As a result, we are retracting the article. The corresponding author listed in this publication has been informed. We have been informed in our decision-making by our policy on publishing ethics and integrity and the COPE guidelines on retractions. The retracted article will remain online to maintain the scholarly record, but it will be digitally watermarked on each page as ‘Retracted’.