'Cold plasma' is generated by electrical (high voltage) discharge in gases (air or gas mixes). Plasma produced from air will contain ozone and nitric-oxygen gas species as long-lived compounds. These compounds can react with lipids, proteins and DNA/RNA in cells. Cold plasma has proven to be effective in significantly reducing bacteria on food surfaces. However, depending on the composition of the food matrix, reactions of the plasma gas species with proteins and lipids in foods could lead to sensory or other chemical changes in the food, which could affect consumers' acceptance and raises the question if plasma-exposed foods should be considered as 'novel foods' requiring formal approval within the EU. Assessment of the suitability of ACP treatment of meat (products) should be done on a case-by-case basis.