How should raw meats be stored in a refrigerator to maintain safety?

Raw meats should be stored on the bottom shelf of the refrigerator to maintain safety due to the risk of cross-contamination. Storing them on the bottom shelf prevents any potential drippings or juices from contaminating other foods, particularly those that are ready-to-eat, such as fruits and vegetables. This is crucial because raw meat can harbor harmful bacteria like Salmonella or E. coli, which can cause foodborne illnesses.

Keeping raw meats in a separate area helps ensure that any pathogens remain contained and do not spread to other items in the fridge. It also allows for better air circulation around the meat, which is important for maintaining appropriate refrigeration temperatures.

In contrast, storing raw meats on the top or middle shelves increases the risk of them leaking and contaminating other foods placed below. Storing them in the freezer is an alternative for long-term preservation, but it doesn't address the immediate need for safe refrigeration. Thus, placing raw meats on the bottom shelf while properly packaging them can significantly enhance food safety practices in the kitchen.