How should raw meat be stored in a refrigerator to avoid cross-contamination?

Storing raw meat on the lowest shelf of the refrigerator is the best practice to prevent cross-contamination. This placement minimizes the risk of juices or drippings from the raw meat contaminating other foods, particularly those that are ready to eat, such as fruits, vegetables, or cooked meats stored above it. By keeping raw meat at the bottom, any potential leaks are contained, ensuring that they do not drip onto other items and compromise food safety.

It is crucial to understand that the placement of raw meat in the refrigerator is not merely about convenience but is a fundamental practice in food safety. Meat can harbor bacteria that cause foodborne illnesses, and preventing their transfer to other foods is essential for maintaining a safe eating environment. Other storage options, such as higher shelves or in the middle of the fridge, would increase the risk of contamination, as any drippings could easily fall onto other food items. Storing raw meat in a separate compartment, while potentially helpful, may not always be available in all refrigerators, and also may not eliminate the risk from other spaces where cross-contact could occur. Therefore, the recommended practice is to keep raw meat on the lowest shelf to ensure safety and maintain hygiene in the refrigerator.