Chicken meat is often contaminated with the zoonotic bacterial pathogen, Campylobacter jejuni, which are commonly linked with cases of human gastrointestinal disease. Thus, mitigating its presence in the food supply chain is of importance to public health. During processing, there are several interventions designed to reduce bacterial loads on carcasses, including an inside/outside wash with water chilling carcasses to 4°C, and immersion chilling in chlorinated water. Chlorine, however, induces sublethal damage to bacterial cells and Campylobacter has been shown to recover post exposure. Alternative treatments, such as acidified sodium chlorite, induce lethal damage but its use is not permitted for organic farms. Alternatively, plasma, when discharged in water (plasma-activated water, PAW), produces reactive oxygen and nitrogen species, that leads to an increase in conductivity, redox potential, and reduces pH. Therefore, the use of PAW as a potential alternative poultry meat sanitiser was explored. The efficacy of six PAW types with a range of physical properties was evaluated. Three Campylobacter jejuni strains isolated from whole-chicken carcasses (obtained pre-inside/outside wash) and a control strain, ATCC 33221 were used in these experiments. Time-kill experiments demonstrated that all Campylobacter strains were highly sensitive to all PAW types. Culturable bacteria were not observed following 2 minutes of exposure. Dilution of PAW by 50% in sterile RO water or nutrient broth did not affect efficacy. To test whether PAW could be a carcass treatment during processing, chicken skin biopsy punches (5mm) were inoculated with 103 CFU/punch Campylobacter and treated with PAW. All PAW treatments significantly reduced Campylobacter on skin punches compared with a water wash control. Bacterial virulence was evaluated by characterising bacterial invasion into cultured human intestinal epithelial cells (Caco2). Post-PAW treatment, none of the Campylobacter jejuni isolates were invasive into Caco2 cells. These results suggest that PAW treatment of chicken meat could substantially reduce bacteria on carcasses and significantly impacts bacterial virulence.