The treatment of shellfish in the food industry has long been a subject of debate, but recent evidence from a study conducted by the Queen's School of Biological Sciences suggests that the delicacies, which are often boiled alive while preparing them for a meal, do in fact feel pain.
Dr. Bob Elwood crafted a test in which ninety crabs were given the choice between two shelters, one which induces an electric shock and another that doesn't. "Having experienced two rounds of shocks, the crabs learned to avoid the shelter where they received the shock. They were willing to give up their hideaway in order to avoid the source of their probable pain," says the scientist.
LiveScience explains that "nociception," a reflex that responds to "immediate tissue damage" is rather widespread among many animal species; however, behavioral adaptation based on the threat of pain in the future is the standout accomplishment of this study, granted the results are repeatable.
Elwood admits that "it is impossible to demonstrate absolutely that an animal experiences pain," but notes that "various criteria have been suggested regarding what we would expect if pain were to be experienced."
He adds, "The research at Queen's has tested those criteria and the data is consistent with the idea of pain. Thus, we conclude that there is a strong probability of pain and the need to consider the welfare of these animals."
It remains to be seen how animal advocacy groups and the food industry will respond to outcries for improved treatment of shellfish if subsequent studies reinforce Elwood's conclusion.
The study was originally published in the Journal of Experimental Biology.