Imagine being suddenly immersed in 100 degree centigrade water. For centuries, global gastronomy has dismissed this horrible end inflicted on crabs and lobsters as a necessity with no biological consequences, arguing that these animals did not have the right receptors to process suffering. A recent study published in the prestigious journal Scientific Reports once again undermines this scientific myth, demonstrating that scampi have an awareness of pain that is completely comparable to that of vertebrates.
The test of analgesic drugs
The breakthrough comes from the laboratories of the Department of Biological and Environmental Sciences of the University of Gothenburg in Sweden, in collaboration with the Institute of Ciéncies del Mar (CSIC) of Barcelona in Spain. The scientists analyzed the reactions of the crustaceans subjected to electric shocks, monitoring their parameters for two hours.
The main proof of their sensitivity came from the administration of analgesic drugs: once sedated, the scampi drastically reduced their escape responses and the normal physiological response to stress. This precise neurological modality demonstrates acute and conscious suffering, confirming the theses already advanced in 2021 by the London School of Economics, which had cataloged over 300 studies to declare crustaceans as true sentient beings.
The regulatory vacuum in Italy
Although the European Food Safety Authority has long recommended mandatory stunning before cooking, the legislative landscape remains fragmented. In Europe, Switzerland and Norway are moving, imposing rapid killing techniques to avoid animal abuse, while the United Kingdom has promised a total ban on boiling alive by 2030.
Outside the Old Continent, New Zealand has been leading the way since 1999 with the Animal Welfare Act. And in Italy? In our country there is a total absence of national bans, with few and confusing local ordinances. Yet, a clear majority of citizens are pushing for change. A survey conducted by the coalition Dalla parte dei crustacei reveals that 61% of Italians are openly against this culinary practice and say they are ready to boycott restaurants that perpetuate it.
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