Where you store raw meat in your refrigerator can affect your health. Always store raw meat on the bottom shelf
Here is why it matters and how to do it right
1. Stop Cross-Contamination Before It Starts
Raw meat can carry harmful bacteria such as Salmonella, E. coli, and Listeria. Cooking destroys these germs, however, if juices from the raw meat drip onto ready to eat foods like fruits, salads, or leftovers that will not be cooked before eating, germs from the meat juice can multiply in these foods and cause illness. This movement of germs from one food to another is called cross contamination.
By storing raw meat on the bottom shelf, you reduce the risk of raw meat juices escaping on to your ready-to-eat foods. If spills occur, they stay contained rather than spreading to ready-to-eat items
2. Follow Safe Fridge Layout
Think of your refrigerator as place to protect your food not only from high temperatures but from contamination. Store foods as follows:
Top & middle shelves: Ready-to-eat foods (dairy, cooked meals, leftovers).
Bottom shelf: Raw meat, poultry, seafood—in sealed containers or trays.
Crisper drawers: Fruits and vegetables, separate from raw meat.
This “top-to-bottom” system is recommended by food safety experts worldwide.
3. Take other steps for Storing Raw Meat Safely
Keep raw meat, poultry and seafood in original container to avoid excessive handling
Place store-packaged raw meat in leak-proof containers.
Wipe up spills right away.
Keep fridge temperature at 40°F (4°C) or lower.
Use older items first to avoid waste.
4. Know Why It’s Worth It
Foodborne illness affects millions of people each year. A simple step like putting raw meat on the bottom shelf can prevent cross-contamination and help keep you and your family safe.
Ionie Ponde, MS, RD, LDN
B Food Savvy 
References
- CDC Food Safety Chicken and Food Poisoning, https://www.cdc.gov/food-safety/foods/chicken.html
- Joe Kivett, Dr. Mark Tamplin, Dr. Gerald J Kevitt, 2016, The Food Safety Book, Kivett Productions incorporated. ISBN 978-0-9791741-0-0