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 placement helps prevent cross-contamination, as any juices or drips that may escape from the raw meat will fall to the bottom rather than potentially contaminating other foods stored below it. Additionally, the bottom shelf is typically the coldest part of the refrigerator, which helps to keep the meat at a safe temperature and inhibit the growth of harmful bacteria.

Choosing to store raw meat on the middle or top shelves could pose a risk, as these areas are more likely to allow any leaking juices to contaminate other food items, particularly those that are ready-to-eat, such as fruits and vegetables. Storing raw meat in the freezer compartment is inappropriate for short-term storage since it is only suitable for long-term preservation.