A team in the United Kingdom has created Crustastum, a groundbreaking device designed to humanely and painlessly euthanize crustaceans, addressing growing public concerns about the treatment of animals during slaughter. This innovation aims to improve welfare standards while maintaining the quality of seafood for consumers.
Developed by the Department of Food and Animal Sciences at the University of Bristol in partnership with the Silsoe Food Research Institute, the project was partially funded by the Painless Slaughter Association and the Animal Welfare Fund. These organizations are committed to advancing ethical practices in food production and animal handling.
Crustastum works by delivering a low-voltage electrical current that quickly stuns the crustacean, ensuring it does not feel pain. According to researchers, this method does not alter the appearance, taste, or texture of the meat, nor does it cause the lobster to experience distress or clawing off, which is common with traditional methods.
Each year, over 54,800 tons of lobsters are slaughtered in the UK alone. The team behind Crustastum argues that current methods—such as boiling alive, freezing, or submerging in fresh water—are slow and cause significant suffering. Other techniques, like nerve severing, also raise serious ethical concerns.
The group explored several alternatives, including anesthesia and carbon monoxide exposure. However, these options come with their own challenges. Administering anesthetics can be complex, and some methods risk introducing harmful substances into the food. Carbon monoxide, while effective, is time-consuming and causes strong adverse reactions in the animals.
Through extensive research, electroshock emerged as the most practical and humane solution. By applying a controlled electrical current, the lobster is quickly rendered unconscious, after which it can be safely and efficiently processed.
The current prototype of Crustastum is a single-stun device capable of delivering 3.5 amps or more, depending on the size and resilience of the lobster. Since some crustaceans may require stronger shocks, the system allows for adjustable settings to ensure effectiveness without causing unnecessary harm.
This development represents a significant step forward in improving the welfare of crustaceans and aligns with global efforts to make food production more ethical and sustainable.
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