Lobster slaughter methods causing significant pain and distress
Lobsters that have been frozen remain conscious as a result of the freezing, and will recover consciousness and experience pain during the boiling process.
BONNIE FLAWS: Lobsters experience significant pain and distress when chilled and boiled alive, according to research presented as part of a complaint about commercial slaughter practices… Lobsters that have been frozen then boiled will recover consciousness and experience pain during the boiling process, and evidence shows they also remain conscious for longer as a result of the freezing…
The body of evidence has been gathered by the New Zealand Animal Law Society, which has complained about commercial slaughter practices to regulators. The association lodged the complaint with the Regulations Review Committee on June 29, and says that the minimum standards under the code of welfare for commercial slaughter of lobsters are based on out-of-date scientific research…
It has been shown that lobsters had “really complex nervous systems”, spokeswoman Rachel Stedman said. A review of the scientific literature showed evidence had emerged since the code was developed which demonstrated that lobsters felt pain and in particular, that they experienced pain from being frozen. Lobsters had been killed and transported in inappropriate ways because it was thought they didn’t feel anything, Stedman said…
Under the Animal Welfare (Care and Procedures) Regulations, commercially caught crab, rock lobster, crayfish or freshwater crayfish had to be made “insensible”, or unconscious, before being killed… Animal Law Association said regulators should ditch a recommendation to chill lobsters to 4 degrees Celsius or less because recent science showed that chilling, freezing and boiling lobsters caused them significant pain and distress and was therefore contrary to the Animal Welfare Act. SOURCE…
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