Why raw meat should be stored on the bottom shelf

Keeping raw meat on the bottom shelf is a foundational food safety practice that directly prevents cross‑contact and reduces the chance of foodborne illness. In a typical refrigerator, juices that naturally drip from raw meat, poultry, and seafood can carry pathogens such as Salmonella, Campylobacter, and Listeria. When these items are stored above ready‑to‑eat foods, a single leak or packaging failure can spread contaminants to foods that will be eaten without further cooking. By placing raw meat on the bottom shelf, ideally on a tray or in a sealed container, gravity contains drips, protects other foods, and supports consistent cleaning routines in home kitchens.