How should raw meat be stored in a refrigerator to prevent cross-contamination?

Storing raw meat on the bottom shelf of the refrigerator is crucial for preventing cross-contamination, which occurs when pathogens from one food item are transferred to another. By placing raw meat on the bottom shelf, it minimizes the risk of any juices or drippings contaminating other foods that may be stored above it. This is particularly important for ready-to-eat foods or those that are cooked and require no further cooking, as they are at a higher risk of becoming contaminated with harmful bacteria.

The other storage options do not prioritize safety effectively. Storing raw meat on the middle or top shelf could lead to leakage onto other foods, which could result in foodborne illnesses. While freezing raw meat in the freezer section is acceptable for preservation, it does not address the immediate concern of cross-contamination in a refrigerator setting. Thus, the best practice for food safety in a refrigerator is to always keep raw meat on the bottom shelf.