How should raw chicken be stored in a refrigerator?

Storing raw chicken on the bottom shelf of the refrigerator is essential for food safety. This practice minimizes the risk of cross-contamination, as raw chicken can release juices that may contain harmful bacteria. By placing it on the bottom shelf, any potential drips or spills will not contaminate foods that are ready to eat, which are typically stored on higher shelves. This method helps ensure that the raw poultry is kept separate from other foods, reducing the chances of foodborne illnesses caused by pathogens such as Salmonella or Campylobacter that can be present in raw chicken.

Choosing other storage locations, like the top shelf or the vegetable crisper, could lead to contamination. For instance, the top shelf increases the risk that any juice drips will fall onto other food items, while the vegetable crisper is designed for produce and might not offer appropriate temperature regulation for raw meats. Storing raw chicken in the middle shelf on a plate may provide some safety, but it still risks contaminating other perishables if there are any spills. Therefore, the bottom shelf is the most appropriate and safe option for raw chicken storage.