Consumers are becoming more interested in fresh and hygienically processed foods nowadays. An emerging non-thermal processing technology called cold plasma has shown promise as a potential substitute for the limitations in the chemical preservation of different food products. High-efficiency bactericidal compounds can be produced under low voltage by cold plasma technology, effectively sterilizing the surfaces of food products. Cold plasma-mediated treatment of eggs exhibit negligible effects on their internal and external qualities. Decontaminating the poultry products and using suitable packaging can extend their shelf life and lessen the possibility of spoilage of the products. Future developments and industrial uses of non-thermal plasma in the poultry sector are dependent on a number of factors, including the process design knowledge, industrial equipment, cost and effectiveness, and overcoming the shortcomings of traditional methods.