Consuming quail eggs raw makes some nutrients more bioavailable, which is why many athletes and health conscious people put them in protein shakes. Although eggs are the main cause of human salmonellosis, particularly when poorly processed. In addition of causing public health problems, the presence of Salmonella hinders international food trade, and therefore, it is a health barrier. UltravioletC- (UV-C) is an FDA-approved novel technology, which has the potential to inactivate microorganisms on food surfaces. The aim of this work was to investigate the perspectives of UV-C radiation as a non-thermal treatment for liquid quail egg products from the point of view of effects on quality attributes and decontamination efficiency against the main egg contaminant Salmonella enteritidis. UV-C quail egg was treated on a low pressure mercury lamp bench UV-C reactor and analyzed for changes in pH, color, viscosity and TBARS index, Samples were also inoculated with S. enteritidis (ATCC 13076) and inactivation kinetics were built. Contrary to heat treatments, UV-C was not affecting viscosity and pH. Browning due to Maillard was perceptible at low UV-C doses, but the corresponding browning indexes were always lower than in heat pasteurized quail egg. Major changes were only due to lipid oxidation. TBARS values at the highest UV-C doses were larger than in pasteurized quail egg. And UV-C was effective to inactivate S. enteritidis. A load reduction up to 4,2 log was achieved (10 J.cm−2). UV-C is a promissing technology and presented good perspectives to be used on opaque foods namely quail egg.