How to Defrost & Feed Frozen/Thawed Rodents (Safely)

Use a clean, no-cook workflow to thaw, warm, and present prey so you avoid burns, bacteria, and substrate ingestion.

1) Choose the correct prey size

• Snakes: prey girth ≈ the animal’s widest body girth (or ~10–15% body mass where applicable).
• Lizards (that take rodents): keep items well within jaw width; err on the small side for juveniles.

When unsure, size down and feed slightly more often rather than risk regurgitation or impaction.

2) Thaw the rodent (no cooking, no microwaves)

1. Keep prey sealed. Leave the rodent in a zip bag so it stays clean and dry.
2. Preferred: thaw in a refrigerator at 34–40 °F (1–4 °C) overnight (12–24 h).
3. Same-day: submerge the sealed bag in cool water; change water every 30–45 min until fully thawed.
4. Do not counter-thaw >2 h or use hot tap/boiling water, ovens, or microwaves (unsafe hot spots, partial cooking).

3) Warm to feeding temperature (keep sealed until drying)

1. Place the sealed, thawed bag into a bowl of warm water ~100–110 °F (38–43 °C).
2. Rotate/squeeze gently through the bag so heat distributes evenly; replace water as it cools.
3. Target a prey head temperature of ~98–100 °F (37–38 °C) (IR temp gun helpful).
4. Remove from the bag and dry thoroughly with paper towels. Damp prey picks up substrate.

4) Offer the meal (safe presentation)

1. Use feeding tongs; keep your hand out of strike range.
2. Head-first presentation: align limbs/tail to minimize snagging and regurge risk.
3. Offer in the enclosure. A slight, natural motion often helps; avoid “shaking.”
4. If hesitant: briefly re-warm just the head (bag in warm water 30–60 s) and try again.
5. Time limit: if refused after ~15–20 min, re-chill (still sealed) and try once more within 24 h, then discard.

5) Aftercare

• No handling for 24–48 h (species/meal size dependent).
• Confirm basking surface and warm-side ambient are in range for digestion.
• Remove uneaten prey promptly to prevent spoilage/contamination.

6) Storage & hygiene

• Source from reputable suppliers; keep prey frozen at 0 °F / −18 °C or colder; label by size and date.
• Use dedicated tools/board; wash hands and sanitize prep areas after use.
• Do not refreeze warmed prey. If only fridge-thawed and kept ≤24 h at 34–40 °F, you may re-chill once; otherwise discard.

7) Troubleshooting reluctant feeders

• Warm the head a touch hotter than the body (still safe to the touch).
• Scenting (last resort): used bedding; tiny chick/fish scent if species-appropriate.
• Reduce stress: dim room, limit traffic, ensure hides; try at dusk for crepuscular/nocturnal species.
• Size down one step or split items for small juveniles.