 The paper examines the effects of plasma-activated aqueous solutions on the disinfection of food production equipment. It was found that these solutions can effectively reduce the presence of pathogenic microflora on the surfaces of equipment used in meat production and processing. Furthermore, the use of these solutions can stop the growth of any microflora on the equipment, which can then be used to produce a safe and healthy product. This article was authored by Pivovarov, Kovaleova, and V. Koshokov.