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Tuengerthal H.,Syndikus Des Institute For National Und Intl Fleisch Und Ernahrungswirtschaft Heidelberg Ifw | Kurze S.,Wissenschaftlicher Leiter der Frankenforder Forschungsgesellschaft mbH | Wegener J.,Food and Agriculture Organisation FAO of the United Nations
Archiv fur Lebensmittelhygiene | Year: 2012

In animal health, the perception of pain in fish is regarded as not sufficiently investigated. Regarding the killing and slaughtering of fish, EU-law is limited to only a few principles therefore offering fish farmers a certain scope of killing methods. Different to that, Swiss law requires the stunning by means of electricity, mechanical destruction of the brain or via a dull and forceful hit on the head prior to the killing of fish (Swiss Animal Health Regulation, article 178TSchV). If none of the mentioned methods is practicable ("possible" in terms of article 178TSchV), as e.g. regarding the industrial culture and slaughtering of catfish, Swiss law approves an exception. Concerning the industrial slaughtering of catfish in a Swiss fish farm, a special stunning method in accordance with the animal protection laws has been suggested: By a slow cooling of the water from originally 28°C to 10°C the fish will be put into a state similar to hibernation thus avoiding the stress of a sudden chill. By using this procedure all necessary steps in terms of article 178 paragraph 2 Swiss Animal Health Regulation will be taken to reduce pain, distress and trepidation of the catfish to a minimum. This stress avoiding stunning method is also resulting in an excellent meat quality. © M. & H. Schaper GmbH & Co.

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