Edible decapod crustaceans: stunning/killing methods and legislative issues.

Consumption of decapod crustaceans such as lobsters, prawns, and crabs is on the rise worldwide. At the same time, a growing number of people are concerned about the current methods of handling and killing these animals. The practice of boiling these crustaceans alive is still used. This is not shared, even by consumers, because it is not humane. Recent research suggests that decapod crustaceans may experience suffering due to their pain-related responses, but there is no consensus on this issue. In all cases, animals shall be spared any avoidable pain, distress or suffering during stunning, killing and related operations. In addition, improved animal welfare results in a higher quality of end-product. Over time, various methods of stunning and killing decapod crustaceans have been studied and proposed. The most discussed are the following: electrical stunning/slaughter, stunning/slaughter by cold, salt baths, carbon-dioxide anaesthesia, water temperature increase, spiking, splitting, high-pressure killing. Some of these methods are not generally recommended for killing crustaceans. From a legislative point of view, Regulation (EC) No 1099/2009 on the protection of animals at the time of killing applies in the European Union (EU). It is limited to vertebrates and does not cover fish and molluscs. In contrast, decapod crustaceans are covered by animal welfare legislation in several countries, some of which are not members of the EU (e.g. Australia). In conclusion, there is yet no ideal and commonly accepted method to stun or kill these animals, nor is there a coherent legal framework across EU Member States. For this reason it is hoped that consistent scientific findings will assist in the development of general legislation to protect decapod crustaceans. At the same time, there is a need to develop specific good practice guidelines on animal welfare during the slaughter of commercially important species