Where should raw meat be stored in the refrigerator to ensure food safety?

Raw meat should be stored on the bottom shelf of the refrigerator to ensure food safety for several important reasons. This location minimizes the risk of cross-contamination, which can occur from juices leaking out of uncooked meat and contaminating other foods.

By placing raw meat on the bottom shelf, any drips will fall onto a surface that is less likely to contact ready-to-eat foods stored below, such as fruits, vegetables, or cooked leftovers. This is crucial because ready-to-eat foods require stringent measures to avoid contamination, as they are often consumed without cooking, which would otherwise kill any harmful bacteria present.

In addition to reducing cross-contamination risk, the bottom shelf typically maintains a more consistent and cooler temperature, which is essential for preserving the safety and quality of raw meats. This helps to prevent the growth of harmful bacteria that thrive at warmer temperatures.