How should raw meat be stored in the refrigerator to ensure food safety?

Raw meat should be stored on the bottom shelf of the refrigerator to prevent cross-contamination and ensure food safety. This position minimizes the risk of any juices from the raw meat dripping onto other food items, which can lead to the spread of harmful bacteria.

The bottom shelf is the most stable area in terms of temperature, keeping the meat at a consistently safe level that ensures it stays below 40°F, which is crucial for inhibiting bacterial growth. This storage practice is part of recommended food safety guidelines, as it helps to protect other foods in the refrigerator, particularly those that are ready-to-eat, like fruits and vegetables.

While the other storage practices mentioned have their advantages in different contexts, they do not align with the best practices for raw meat storage. For instance, storing raw meat on the middle shelf or top shelf increases the risk of contamination from drips. Keeping it in the freezer is a good practice for long-term storage, but it does not address the immediate need for refrigeration. Therefore, the bottom shelf is the optimal location for raw meat in a refrigerator setting.