In order to research the effects of cold plasma cold sterilization (CPCS) on food safety, fresh beef packaged with MAP gas (V(O₂)∶V(CO₂)∶V(N₂)=35%∶35%∶30%) was treated by cold plasma at 72kV for 85s and stored at 4℃ for 10 days. The content of total number of colonies, main spoilage bacteria, volatile basic nitrogen (TVB-N), thiobarbituric acid (TBARs) and major biogenic amines were measured after 0,1, 4,7 and 10 days.The results showed that the total colony numbers of beef decreased dramatically during 10 days storage, which were 5.76 lg(CFU/g) and 7.46 lg(CFU/g) in the treated sample and untreated sample. The total colony numbers of Pseudomonadaceae, Brochothrix thermosphacta, Lactobacillus, Micrococcaceae, Enterobacterium decreased by 1.73,2.01,1.68,1.37 and 0.46 lg(CFU/g), respectively. In addition, the contents of TVB-N and TBARs of CPCS-treated beef increased but it still was acceptable, while the biogenic amines contents in beef decreased after the CPCS treatment. The spermine, histamine and spermidine contents reached the maximum value after 7 days storage, which decreased about 2.74,0.85 and 0.05 mg/kg, respectively, in the CPCS-treated group compared with the control group. The contents of phenyl ethylamine and putrescine reached the maximum value at 10 days, which decreased by 0.78 and 0.62mg/kg compared with the control group. CPCS treatment could effectively inhibit the growth of major spoilage bacteria and the formation of biogenic amines in beef. Therefore, CPCS had good effects on maintaining sensory quality and safety of beef during the refrigeration storage.