<p>Plasma-activated water (PAW) is an innovative, eco-friendly technology that offers significant potential as a disinfectant in the food processing. Plasma-activated water is produced by subjecting water to cold plasma containing reactive species. This renders numerous microbes, including bacteria, viruses, and fungi, inactive by breaking their cell membranes and DNA, thereby imparting antibacterial characteristics. PAW is highly effective in reducing microbial load on the surfaces of diverse food items, including vegetables, fruits, cereals, meat, fish, shellfish, and dairy products. In contrast to traditional thermal disinfection methods, PAW is a nonthermal approach that improves food safety while preserving product quality. The interaction of plasma with water endows it with exceptional chemical characteristics that confer microbicidal activity. The work elucidates the mechanisms of antibacterial action by PAW, primarily through the production of oxidative and physical stress in bacterial cells. Empirical research substantiates PAW’s efficacy in surface decontamination of food products across several categories and in promoting seed germination and plant growth. The purpose of the review is to examine the impact of PAW on food processing, food safety, and food quality. The review encompassed the impact of Plasma Activated Water on the disinfection of fruits and vegetables. It examines the antibacterial mechanisms of PAW and the chemical decontamination processes utilising PAW. The impact of PAW on biochemical properties, vitamins, antioxidants, proteins, enzymes, carbohydrates, lipids, and sensory attributes is analyzed.</p>