How should raw meat be stored in the refrigerator?

Storing raw meat on the bottom shelf of the refrigerator is the safest practice, as it helps prevent cross-contamination. By placing raw meat at the bottom, any juices or drips that might escape from the packaging will fall onto the refrigerator floor rather than onto other foods. This is crucial because raw meat can harbor bacteria such as Salmonella and E. coli, which can contaminate ready-to-eat foods if they come into contact with these harmful substances.

In contrast, storing meat on the middle or top shelves increases the risk of juice contamination, especially if the raw meat is not properly sealed. Using a separate drawer might seem appropriate, but it may not be practical in all refrigerator designs and could still lead to accidental spills when opening and closing the drawer. For optimal food safety, the bottom shelf should be the designated space for raw meat storage.