A dielectric-barrier discharge system for cold plasma production was built for bacterial inactivation purpose. The eect of cold plasma treatment on sensory properties of seafood products was studied to establish how the sensory properties (e.g. appearance, texture) of seafood were aected by dierent plasma treatment conditions (e.g. power, frequency, time). Preliminary experiments were also performed to evaluate the eect of plasma treatment time on the reduction of the concentration of microorganisms (Lactobacillus sakei and Photobacterium phosphoreum) on inoculated slides of Long & Hammer agar. The results show that the concentration of Lb. sakei on agar slides was reduced signicantly (P <0.05) on samples treated with cold plasma for 120 seconds. Treatment of agar slides with cold plasma for 60 seconds was sucient to reduce the concentration of P. phosphoreum to below the detection limit, corresponding to a reduction of > 4-5 log (cfu/g). Further studies are need on the eect of cold plasma treatments on sensory properties of cold-smoked salmon