Aim: Fresh chicken meat is especially susceptible to surface contamination. The researchers are looking into non-thermal and non-chemical preservation techniques for meat.  Therefore, the present study was planned to investigate the use of UV-C light for the decontamination of raw chicken carcasses at refrigeration temperature (0-4OC). Study Design: The study was undertaken in two phases wherein, the first phase standardization of UV dose and later the comparative effect of selected UV light and sodium hypochlorite exposure on the shelf life of poultry carcasses (0-4OC) was carried out. Place and Duration of Study: The experiment was performed in the Department of Veterinary Public Health, Poultry and Goat Processing Unit, College of Veterinary and Animal Sciences, Parbhani (MH) India, from October 2021 to April 2022. Methodology: We performed the microbial, physicochemical, and sensory (odour) evaluation of the chicken carcasses during storage up to 72 hrs. Amongst various UV doses with different exposure times and distances tested, UV-C light exposure generated 233.86, 103.93, 207.87, and 415.75 mJ/cm2 energy for various groups. Results: A microbial analysis in a standardization study revealed that a significantly (p<0.05) lower total viable count was observed in UV (415.75 mJ/cm2) group. Similarly, counts of Staphylococcus spp. and E. coli were significantly (p<0.05) lower in UV-C light (207.87 mJ/cm2 and 415.75 mJ/cm2) groups. The shelf-life analysis indicated that UV-C light (415.75 mJ/cm2) and sodium hypochlorite (50 ppm) were equally effective in reducing the microflora of carcasses. The pH and TBA values of both treatment groups did not differ significantly but an increasing trend was recorded for peroxide and tyrosine values throughout the storage period. Conclusion: The findings of the present study indicate that UV-C light technology may be applied for surface decontamination of raw chicken carcasses.