University of Gothenburg Confirms Crabs Experience Pain: A Call for Humane Practices
Researchers at the University of Gothenburg have provided groundbreaking evidence that shore crabs can feel and process pain. The findings, published in the journal Biology, mark a significant step in understanding pain perception in crustaceans and could influence animal welfare legislation, particularly in the EU.
For the first time, scientists used EEG-style measurements to monitor neural responses in the brains of shore crabs. The study recorded brain activity when the crabs were subjected to mechanical and chemical stimuli.
Lead author Eleftherios Kasiouras, a PhD student, explained:
“The crab has some kind of pain receptors in its soft tissues, as brain activity increased when stress was applied.”
The study suggests that crustaceans like lobsters, shrimp, and crayfish—which share similar nervous system structures—are also capable of feeling pain. Previous observational studies showed crustaceans attempting to avoid harmful stimuli, which now aligns with neurobiological evidence.
According to Kasiouras:
“We don’t need to test all species; their nervous systems are similar, so they likely react to pain in comparable ways.”
Unlike mammals, crustaceans are not protected under animal welfare laws in the EU, allowing practices such as cutting them alive during food preparation. These findings urge a re-evaluation of how crustaceans are handled and killed.
Senior researcher Lynne Sneddon emphasized:
“We need to find more humane methods to kill and process shellfish. Now that we know they react to pain, it’s time for change.”
The University of Gothenburg’s study highlights the urgent need to reconsider how crustaceans are handled in the food industry. With clear evidence of pain perception, researchers are calling for humane methods to ensure better welfare for shellfish species.
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