Dates (Phoenix dactylifera L.) are nutrient-rich fruits widely enjoyed for their taste and health benefits. However, their high sugar and moisture levels make them vulnerable to microbial spoilage during postharvest handling and storage. Conventional preservation methods like chemical fumigation and heat treatment can affect the nutritional quality and leave behind undesirable residues. Ultraviolet-C treatment offers a promising and non-thermal alternative that can effectively lower the microbial count without compromising the quality of the fruit. This chapter explores how UV-C processing works and how it can be adapted for use in the date industry. It discusses key factors that influence its success, such as surface texture, microbial type, exposure time, and equipment setup. Studies show that UV-C can significantly reduce surface contamination while maintaining the dates’ natural flavor, color, and nutrient content. Real-world case studies and pilot trials further support UV-C’s potential for improving safety and shelf life. While limitations exist—like its inability to penetrate deep into the fruit—new advances in UV-LEDs, pulsed UV, and integration with smart packaging show great promise. Overall, UV-C is a safe, efficient, and eco-friendly method for modernizing date processing.