Cold Plasma Technology in Poultry Meat: A Review

Cold plasma (non-thermal plasma) is an emerging surface decontamination technology that produces reactive oxygen and nitrogen species (RONS), UV photons and charged particles which inactivate microorganisms at near-ambient temperatures. For poultry meat, cold plasma (including in-package atmospheric cold plasma, dielectric barrier discharge, plasma jets and plasma-activated water) has demonstrated the ability to reduce pathogenic and spoilage organisms, extend refrigerated shelf life and provide options for chemical-free processing while largely preserving sensory and nutritional quality when properly optimised (Noriega et al., 2011; Dirks et al., 2012; Moutiq et al., 2020). This review summarises mechanisms, system types, poultry-specific applications, effects on meat quality, challenges (oxidation, surface complexity, scale-up, regulation) and future directions for industrial adoption. Key knowledge gaps and research priorities for integrating cold plasma into poultry processing chains are highlighted.