How should raw meat be stored in the refrigerator?

Storing raw meat on the bottom shelf of the refrigerator is the best practice for food safety. This method effectively reduces the risk of cross-contamination, which can occur when juices from raw meats drip onto other foods. Keeping raw meat on the bottom shelf ensures that any accidental leakage will remain contained and will not contaminate ready-to-eat foods or other items stored in the refrigerator above.

In addition, maintaining this practice helps ensure that the refrigerator operates efficiently, as colder air generally sinks. Therefore, the bottom shelf often experiences lower temperatures, which is crucial for keeping raw meat at a safe temperature and inhibiting bacterial growth.

Choosing different shelves or compartments, like the middle or top shelf, increases the risk of cross-contamination, as there would be potential for drippings to fall onto other foods. Storing raw meat in a separate compartment, while beneficial, is not as effective as placing it on the bottom shelf where the likelihood of dripping is minimized.