How should raw meat be stored in the refrigerator?

Raw meat should always be stored on the bottom shelf of the refrigerator to minimize the risk of cross-contamination. Placing raw meat on the bottom shelf ensures that any juices that might leak from the packaging do not fall onto other foods, especially ready-to-eat items like vegetables, fruits, or cooked meals, which could lead to foodborne illness. Additionally, the bottom shelf typically has a cooler temperature compared to higher shelves, which helps maintain the safety and quality of the meat. Proper storage practices are vital for food safety, and storing raw meat correctly is a key step in preventing contamination and ensuring safe food handling.

Other storage options, such as on the top shelf or in the meat drawer, may not provide the same level of protection against contamination. Using airtight containers, although helpful in some cases, does not replace the importance of shelf placement when it comes to preventing leakage and cross-contamination within the refrigerator.