One of the target microorganisms involved in major food borne outbreaks is Escherichia coli O157:H7. Non-thermal plasma represents a potential alternative to traditional methods for decontamination of either fresh produce or dry food products. This study aims to examine the antimicrobial efficacy of a low-pressure non-thermal plasma against Escherichia coli inoculated on carrot slices. The strains of E. coli (MTCC 433) were spot inoculated on the surface of the fresh-cut produce, and air dried in a UV chamber to avoid cross-contamination. These samples were exposed to non-thermal plasma inside the low-pressure DC glow discharge device operated at different power levels – 10, 20, and 30 W; and for different treatment durations – 5,10, 15, and 20 min. After processing, the microbiological quality, water activity and colour attributes of carrot slices were assessed. The plasma treatment resulted in significant reduction of E. coli from an initial population of 8 log10 CFU/ml. The antimicrobial efficiency was found to increase with both treatment time and power. Treatment time for 20 min resulted in reduction of bacterial populations by 3.31, 5.25 and 5.55 log10 CFU/ml at 10, 20 and 30 W, respectively. The aw of the carrot slices decreased significantly with the increase in treatment time at all power levels. A slightly noticeable change in colour was only observed even after processing at the highest power level (30 W). In conclusion, low-pressure non-thermal plasma can be used as an effective decontamination technique for inactivation of E. coli by 5 log10 reductions at 20 and 30 W for 20 min treatment time in fresh-cut carrot slices.