Many people assume that placing food in the refrigerator automatically keeps it safe. However, improper storage—especially of raw meat—can lead to harmful bacterial contamination throughout the fridge and increase the risk of illness.

Why This Mistake Is Dangerous

Kitchen experts in the UK warn that just a small oversight in how food is arranged can allow dangerous bacteria such as E. coli, Salmonella, and Campylobacter to spread. The main cause stems from one simple mistake:

❌ Storing raw meat on the upper shelves of the refrigerator

Even when packaged, raw meat can leak tiny amounts of juices that drip onto foods below, contaminating ready-to-eat items. Research has also shown that the outside of meat packaging can carry bacteria.

What the research found

A large study by the Health Protection Agency, published in the Journal of Food Protection, examined 3,662 packaged raw meat samples and discovered:

• Salmonella detected on 2 packages

• Campylobacter found on over 1% of packaging (especially poultry)

• E. coli traces on approximately 4% of packaging

Since people often touch these packages while loading the fridge, cross-contamination can easily occur without notice.

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How to Store Raw Meat Safely in the Fridge

✅ Place raw meat on the bottom shelf
— ideally in a sealed container or dish to prevent dripping

✅ Keep ready-to-eat food and leftovers on higher shelves
— to avoid contamination from above

✅ Clean spills immediately
— use warm soapy water or a food-safe disinfectant

✅ Deep-clean the fridge every few weeks

✅ Maintain fridge temperature below 5°C
— slows bacterial growth

✅ Use separate cleaning cloths
— one for raw food areas, one for cooked food surfaces

✅ Avoid overfilling the fridge
— crowded shelves block airflow and create warm spots where bacteria multiply

✅ Wash hands thoroughly after handling raw meat