When storing raw meat in the refrigerator, what is the recommended placement?

Storing raw meat below ready-to-eat foods in the refrigerator is crucial for food safety. The primary concern is preventing cross-contamination, which can occur when juices or drippings from raw meat come into contact with foods that are already prepared or that do not require cooking, such as fruits, vegetables, and deli meats. By placing raw meat on a lower shelf, you reduce the risk of these raw juices spilling onto foods that won't be cooked before consumption, thereby minimizing the chances of foodborne illness caused by pathogens like Salmonella and E. coli.

Maintaining this hierarchy in food storage can create a safer kitchen environment, as it ensures that all ready-to-eat items are protected from potential contamination. Other placements, like keeping raw meat on the top shelf, in the vegetable drawer, or on the fridge door, do not provide the same level of protection and can increase the risk of spreading harmful bacteria in the refrigerator.