瑞士禁止生煮龍蝦,這規定有點一言難盡

The practice of boiling lobsters alive is common in seafood restaurants around the world, and stems from the belief that the crustaceans can't feel pain.

煮生龍蝦的行爲在全世界的海鮮餐廳很普遍，並且這是有傳言稱甲殼綱動物不會感覺到疼痛。

However, scientists are increasingly agreeing with animal rights advocates that crustaceans' nervous systems are sophisticated and complex enough for them to feel immense pain when boiled alive.

然而，隨着科學家們越來越支持動物的權利，他們主張甲殼綱動物的神經系統是足夠精密和複雜的。當龍蝦在水中生煮時，它們是可以感覺到巨大疼痛的。

As part of a major overhaul of animal protection laws, Bern has now said that ‘the practice of plunging live lobsters into boiling water, which is common in restaurants, is no longer permitted'.

作爲檢查動物保護法的一員，Bern現在說，“曾經在餐廳很普遍的把龍蝦放入開水中煮，這樣的行爲已經不再被允許了。”

From March 1 this year, the government order said, lobsters 'will now have to be stunned before they are put to death’.

從今年的3月1號，政府命令說，“把龍蝦弄死之前，必須將它們麻醉處理。

According to Swiss public broadcaster RTS, the only acceptable methods of stunning the animals will be electric shock or the 'mechanical destruction' of teh lobster's brain.

據瑞士公衆廣播頻道RTS報道，麻醉龍蝦的唯一可接受的方法就是使用電擊，或者用外力毀壞其腦部的方法。

The Swiss government also said that people will be forbidden from transporting live marine crustaceans, such as lobsters and crabs, on ice or in icy water. Instead, they should ‘always be held in their natural environment'.

瑞士政府還表示，禁止人們用冰或者冰水運輸海生的甲殼類生物，比如大龍蝦，螃蟹。相反，“它們應該一直生活自然環境中。”