Microbial contamination in animal-based foods is a significant global concern, impacting the food sector and public health. Cold plasma (CP) has recently emerged as a promising technique for microbial inactivation and shelf-life extension of animal-based foods. CP consists of ionised gas with molecular and sub-atomic elements and operates at or near room temperature, making it suitable for preserving heat-sensitive substances. It offers high microbial inactivation efficiency, minimal adverse effects, and environmental friendliness compared to chemical disinfectants. To address these challenges, we provide a thorough understanding of how these factors affect the efficacy of microbial inactivation while shedding light on its effects on quality parameters. Additionally, we provide a comprehensive overview of the fundamentals of plasma, including its composition, various plasma systems, and the underlying mechanisms of plasma inactivation, to help novice researchers with the necessary foundation to delve into the complexities of plasma-based technologies effectively to strengthen food safety. CP is effective against various microbes and their toxins, including bacteria, fungi, viruses, and spores. However, comparing the microbial reduction obtained in one CP system to others can be challenging for several reasons, such as diversity in system design and operating parameters, plasma chemistry and reactivity, microbial sensitivity, experimental conditions, and food matrix interactions.
