The bottom shelf of a refrigerator is the coldest and safest place to store raw meat, poultry, seafood, and eggs. These foods are prone to bacterial growth and cross-contamination, so they need to be kept at a low temperature and away from other foods. In this article, we will explain why the bottom shelf is the best spot for these items, how to organize them properly, and what other foods can go on the bottom shelf of a refrigerator.
Why the bottom shelf is the best spot for raw meat, poultry, seafood, and eggs
The bottom shelf of a refrigerator is usually the coldest part of the fridge, because cold air sinks and warm air rises. The ideal temperature for storing food in the refrigerator is 40°F or below, but some areas of the fridge may be warmer than others due to factors such as door opening, air circulation, and proximity to the freezer. The bottom shelf is less affected by these factors, and therefore maintains a more consistent and lower temperature than the upper shelves.
Keeping raw meat, poultry, seafood, and eggs on the bottom shelf also prevents them from dripping or leaking onto other foods, which can cause cross-contamination and food poisoning. Raw animal products can harbor harmful bacteria such as Salmonella, E. coli, and Campylobacter, which can make you sick if they get into your mouth or onto your hands, utensils, or cutting boards. By storing them on the bottom shelf, you can avoid the risk of their juices dripping onto ready-to-eat foods such as fruits, vegetables, cheese, or cooked leftovers.
How to organize raw meat, poultry, seafood, and eggs on the bottom shelf
To further reduce the risk of cross-contamination and spoilage, you should follow these tips when organizing raw meat, poultry, seafood, and eggs on the bottom shelf of your refrigerator:
Use separate containers or bags for each type of food, and seal them tightly to prevent leaks. You can also use plastic trays or baking sheets to catch any drips.
Label the containers or bags with the date of purchase or expiration, and use them within the recommended time frame. As a general rule, raw meat and poultry can last up to 2 days, seafood up to 1 day, and eggs up to 3 weeks in the refrigerator.
Arrange the containers or bags from left to right, according to the cooking temperature of the food. For example, you can place raw chicken on the far left, followed by raw beef, pork, and lamb, then raw seafood, and finally raw eggs on the far right. This way, you can avoid cooking foods at a lower temperature than they should be, which can lead to undercooking and bacterial growth.
Leave some space between the containers or bags to allow air circulation and even cooling. Do not overstuff the bottom shelf or block the vents with food, as this can affect the temperature and performance of the refrigerator.
What other foods can go on the bottom shelf of a refrigerator
Besides raw meat, poultry, seafood, and eggs, there are some other foods that can benefit from being stored on the bottom shelf of a refrigerator. These include:
Dairy products such as milk, yogurt, cheese, and butter. These foods are also sensitive to temperature fluctuations and bacterial growth, so they should be kept on the bottom shelf or in the dairy compartment if your fridge has one.
Condiments such as ketchup, mustard, mayonnaise, and salad dressing. These foods can last longer on the bottom shelf than on the door, where they are exposed to more heat and light every time the fridge is opened.
Fresh herbs such as parsley, cilantro, basil, and mint. These herbs can wilt quickly on the upper shelves, where they are exposed to more ethylene gas from fruits and vegetables. To keep them fresh, wrap them in a damp paper towel and store them in a resealable bag on the bottom shelf.
The bottom shelf of a refrigerator is the best place to store raw meat, poultry, seafood, and eggs, as well as some dairy products, condiments, and fresh herbs. By following the tips in this article, you can keep these foods safe, fresh, and delicious for longer. Remember to always check the temperature of your refrigerator with a thermometer, and adjust it if needed to keep it at 40°F or below. Also, clean your refrigerator regularly to remove any spills, stains, or odors that may affect the quality of your food. Happy refrigerating!
