Research & Development | Gamma Irradiation | Food Safety
Advancing Scientific Research in Food Irradiation
Pakistan Radiation Services (PARAS), a subsidiary of the Pakistan Atomic Energy Commission (PAEC), continues to support scientific innovation through research collaborations with leading institutions across Pakistan.
As part of our ongoing commitment to research and development, ATCOP PARAS has received lyophilized (freeze-dried) ham samples from the Institute of Biomedical & Genetic Engineering (IBGE), Islamabad, for research studies involving Gamma Irradiation. The samples have been submitted exclusively for scientific evaluation to investigate the effectiveness of gamma radiation on products under controlled conditions.
This collaborative initiative highlights the importance of advanced irradiation technologies in enhancing food safety, reducing microbial contamination, and supporting future applications in food preservation.
Understanding Lyophilized Ham
Lyophilization, commonly known as freeze-drying, is an advanced preservation process that removes moisture from food under low temperature and vacuum conditions. By eliminating water content while preserving the product’s structure, freeze-drying significantly extends shelf life and maintains much of the food’s nutritional value, flavour, and texture.
Freeze-dried meat products are widely used in:
Scientific research
Emergency food reserves
Military rations
Space food programs
Long-term food storage
Microbiological and food safety studies
