瑞士政府將禁止煮活龍蝦 需先將其弄暈

The Swiss government has ordered an end to the common culinary practice of throwing lobsters into boiling water while they are still alive, ruling that they must be knocked out before they are killed.

瑞士政府日前明令終止將仍活着的龍蝦扔進滾燙的開水裏煮的這種常見的烹飪方式，並規定殺死龍蝦之前必須先把它們打昏。

As part of a wider overhaul of Swiss animal protection laws, Bern said that as of 1 March, "the practice of plunging live lobsters into boiling water, which is common in restaurants, is no longer permitted".

作爲瑞士動物保護法全面修訂的一部分，伯爾尼政府表示，從3月1日起，“不再允許餐館使用常見的將活龍蝦扔進滾水裏煮熟的做法”。

Lobsters "will now have to be stunned before they are put to death," the government order read.

該政府的規定指出，龍蝦“現在必須先被打昏才能被殺死。”

According to Swiss public broadcaster RTS, only electric shock or the "mechanical destruction" of the lobster's brain will be accepted methods of stunning the animals once the new rule takes affect.

根據瑞士公共廣播機構RTS報道稱，在新規定生效後，只能接受用電擊或“機械破壞”龍蝦大腦的方式來將龍蝦打昏。

Animal rights advocates and some scientists argue that lobsters and other crustaceans have sophisticated nervous systems and likely feel significant pain when boiled alive.

動物權利倡導者和一些科學家指出，龍蝦和其他甲殼綱動物都擁有複雜的神經系統，在被活活煮熟的過程中會感到巨大的疼痛。

The Swiss government also said it would no longer be permitted to transport live marine crustaceans like lobsters on ice or in icy water, ruling instead that they should "always be held in their natural environment".

瑞士政府還表示，用冰塊或冰水運輸活龍蝦等活體海洋甲殼動物的行爲也將被禁止，並規定它們必須“總是被保存在自然環境中”。