As a result of increasing interest in non-thermal technologies as possible alternative or complementary to milk pasteurization processing, this study was conducted to determine the effect of different UV-C light exposure times (5, 10, and 15 min) on the viability of bioluminescence bacteria E. coli O157: H7 and Salmonella Typhimurium in pasteurized camel milk and the chemical changes in raw camel milk components. Pasteurized camel milk samples (190 mL) were inoculated with a fixed number approximately 6 × 10⁶ cfu/mL (6.7 logs cfu/mL) of bacterial culture and transferred into an autoclaved UV-C unit and exposed to UV-C light (39W, 115V, a germicidal lamp with a spectral peak of 254 nm), at a flow rate of 425 mL/min. The viability of bioluminescence E. coli O157: H7 and Salmonella Typhimurium evaluated first by using the in vivo imaging system (IVIS) and then by using the traditional plate count agar (PCA) method. The germicidal effect of UV-C irradiation resulted in 1.9, 3.3, 3.9-log reductions in bioluminescence E. coli O157: H7 and 0.9, 3, 3.9-log reductions in bioluminescence Salmonella Typhimurium after 5, 10, and 15 min, respectively. Compared with the untreated raw milk, the cis-9,trans-11 conjugated linoleic acid (CLA) decreased (P < 0.01) while the trans-10,cis-12 CLA increased in the UV-C treated milk. The TBAR values, a measurement of secondary lipid peroxidation products, showed no significant (P > 0.05) differences between the raw and the UV-C treated milk. Additionally, no changes (P > 0.05) in the protein profile (β-casein, α-casein, serum albumin, α-lactalbumin, and lactoferrin) were observed between the raw and the UV-C treated milk. In conclusion, treating camel milk with the UV-C light at wavelength 254 nm for 15 min did not meet the FDA requirements for the 5-log pathogen reduction, as well as, the UV-C light has affected the fatty acid profile of camel milk.