Food waste contamination poses noteworthy environmental and public health challenges due to microbial decay and poison production. Cold plasma technology, a developing non-thermal decontamination technique, offers a maintainable solution by successfully incapacitating pathogens while preserving food quality. This technology produces reactive species, such as ozone, nitrogen oxides, and hydroxyl radicals, which disturb microbial cell membranes and genetic material, plummeting spoilage and spreading shelf life. Unlike conservative thermal or chemical treatments, cold plasma operates at ambient temperatures, minimizing nutrient loss and chemical remains. Moreover, it aligns with sustainability goals by tumbling reliance on chemical preservatives and lowering energy consumption. Current studies highlight its effectiveness against bacteria, fungi, and viruses in various food matrices, including fruits, vegetables, dairy, and meat products. However, challenges remain concerning optimization, scalability, and regulatory approval for extensive applications. Further research is needed to improve treatment parameters, confirm consumer safety, and assess long-term conservational influence. Cold plasma technology signifies a promising, eco-friendly approach to mitigating food waste infection and sustainably enhancing food security. Its addition to food processing systems could transfigure waste management strategies and subsidize a more resilient global food supply chain.