What is the correct method for storing raw meat to prevent cross-contamination?

Storing raw meat on the bottom shelf in the refrigerator is the correct method for preventing cross-contamination. This is primarily because raw meat can release juices that may contain harmful bacteria. By placing raw meat on the bottom shelf, any drips or spills are contained and do not contaminate other foods stored below, particularly those that are ready to eat, such as fruits and vegetables. This practice adheres to food safety guidelines designed to minimize the risk of foodborne illnesses.

In contrast, storing raw meat on the top shelf increases the risk of fluids contaminating other items, as the juices can easily drip down onto foods that do not require further cooking, creating a significant safety hazard. Keeping meat at room temperature is discouraged, as this allows bacteria to multiply rapidly, increasing the likelihood of foodborne illness. Although freezing raw meat is a method of preservation, it does not prevent cross-contamination while the meat is being stored in the refrigerator, where the handling and shelf placement is crucial for food safety.