How should raw meat be stored in the refrigerator?

Raw meat should be stored on the bottom shelf of the refrigerator to prevent cross-contamination. This practice ensures that any drippings or juices from the raw meat do not come into contact with other foods, particularly ready-to-eat items such as fruits, vegetables, or cooked dishes that could be easily contaminated.

Storing raw meat on the bottom shelf minimizes the risk of pathogens from the meat contaminating other foods, which is critical for food safety. Additionally, colder air tends to accumulate at the bottom of the fridge, keeping the meat at a more stable, cooler temperature, which is also important for minimizing the growth of harmful bacteria.

Storing raw meat in the freezer section is not suitable for short-term storage, as thawing would be necessary for use, and it does not address the need for safe refrigeration practices. Choosing not to store raw meat on higher shelves is important to avoid any accidental leakage onto other foods.