When it comes to food storage, placing items in the right position inside the refrigerator is extremely important. Even though food is kept cold, improper organization can quietly spread harmful bacteria and contaminate other foods, increasing the risk of food poisoning.

According to kitchen and food safety experts in the UK, even small mistakes in refrigerator organization can lead to the growth and spread of dangerous bacteria such as E. coli, Salmonella, and Campylobacter—all of which are common causes of foodborne illness.

The Hidden Danger: Storing Raw Meat on Upper Shelves

One of the most common and dangerous mistakes is storing raw meat on the upper shelves of the refrigerator. Even when tightly wrapped, raw meat can release small amounts of liquid. These juices may drip onto foods stored below, contaminating ready-to-eat items such as fruits, vegetables, or cooked leftovers.

Recent research has also shown that the outside packaging of raw meat can carry harmful bacteria, posing an additional risk during handling.

What Research Shows

A large study conducted by the UK Health Protection Agency and published in the Journal of Food Protection examined 3,662 samples of pre-packaged raw meat to assess bacterial contamination on the outer packaging—the part people commonly touch when storing or removing food.

The results revealed:

• Salmonella was found on some samples

• Campylobacter was detected on over 1% of packages, particularly from chicken and poultry

• E. coli traces were present on around 4% of packaging

These findings highlight how easily bacteria can spread in the kitchen if proper food storage practices are not followed.

How to Store Raw Meat Safely in the Refrigerator

To reduce the risk of cross-contamination and protect your health, experts recommend the following steps:

• Always store raw meat on the bottom shelf of the refrigerator

• Place meat in a sealed container or leak-proof tray to prevent juices from dripping

• Store ready-to-eat foods and cooked leftovers on higher shelves

This simple arrangement significantly reduces the risk of bacteria spreading to other foods.

Additional Food Safety Tips

• Clean your refrigerator regularly, wiping up spills immediately with warm soapy water or a food-safe disinfectant

• Perform a thorough fridge clean every few weeks

• Keep the refrigerator temperature below 5°C (41°F) to slow bacterial growth

• Use separate cleaning cloths for raw food areas and cooked food areas, both in the fridge and in the kitchen

• Avoid overcrowding the refrigerator, as poor air circulation can create warm spots where bacteria multiply more quickly

• After handling raw meat and storing groceries, wash your hands thoroughly

Final Thoughts

By following these simple kitchen hygiene practices, you can safely store raw meat, prevent cross-contamination, and protect your family from foodborne illness. Proper refrigerator organization is a small habit that makes a big difference for your health.