What is the best practice for storing raw meat in a refrigerator?

Storing raw meat on the bottom shelf of a refrigerator is considered the best practice for food safety. This approach prevents any potential drips or leaks from contaminating other foods stored below. Because raw meat can harbor harmful bacteria, such as Salmonella or E. coli, ensuring it is kept separate from ready-to-eat foods minimizes the risk of cross-contamination.

The bottom shelf also typically has the coldest temperatures in the refrigerator, which helps maintain the quality of the meat and inhibits bacterial growth. Placing raw meat above other items could allow juices to drip onto other foods, posing a risk of foodborne illness. Additionally, controlling the placement within the refrigerator helps ensure that the meat is handled safely and maintains its freshness until it is cooked.