Inactivation of pathogenic bioluminescence bacteria Escherichia coli O157: H7 and Salmonella Typhimurium in camel milk was investigated using ultrasound processing (900 W, 20 kHz, 100% power level). In addition, the effect of ultrasound treatment on camel milk components was studied to detect the changes in fatty acids, lipid peroxides, and protein fractions of raw camel milk. The bacterial cells were added to pasteurized camel milk samples (70 mL) and transferred into a sterile aluminum container (30 mm by 120 mm with a 100-mL total capacity) and then subjected to continuous ultrasound processing for 15 min in an ice water bath using a 13-mm diameter probe. In vivo imaging system (IVIS) and the traditional plate count agar (PCA) method were used to evaluate the viability of bioluminescence E. coli O157: H7 and Salmonella Typhimurium. The continuous ultrasound processing of camel milk resulted in a 4.4-log reduction in bioluminescence Salmonella Typhimurium and a 7-log reduction in bioluminescence E. coli O157:H7. Relative to unsonicated raw camel milk, the cis-9,trans-11 conjugated linoleic acid (CLA) and trans-10,cis-12 CLA contents were not affected (P > 0.05) by the ultrasound processing. The TBAR values, a marker of lipid peroxidation, were also similar (P > 0.05) between the sonicated and unsonicated raw camel milk. The presence and identity of milk protein fractions (β-casein, α-casein, α-lactalbumin, serum albumin, and lactoferrin) were also monitored using SDS-PAGE and no significant (P > 0.05) differences were seen between the sonicated and unsonicated raw camel milk. In conclusion, the results of this study showed that ultrasound processing of camel milk was efficient to inactivate the pathogenic microorganisms without affecting camel milk components.