Research has found that most Brits could be putting themselves at risk of illnesses such as campylobacter and E. coli simply by storing food in the fridge incorrectly, according to data from AO.com.
Now a food storage expert has issued a health warning after new statistics revealed over half of Brits keep raw meat in the wrong part of their fridge – which could lead to cross-contamination and potentially food poisoning.
Sarah Heaps from electrical retailer AO.com says raw meat must always be stored on the bottom shelf of the fridge, with each item wrapped or in a sealed container.
That’s not only because it’s the coldest part of your fridge, but because it also means avoiding any juices containing harmful bacteria dripping from shelf to shelf and contaminating other foods.
The study also found that 20 percent of Britons admit they use the middle shelf to store raw meat, which experts warn heightens the risk of meat juices contaminating the items stored on the shelf below.
A further seven percent use the top shelf, and bizarrely 12 percent said they use the bottom drawers to store meat, despite these being specifically designed for fruit and vegetables.
Meanwhile, a total of five percent said they use the door shelves, which experts warn should only be used for items with a longer shelf life, and finally, 10 percent said they did not know where to store raw meat.
Heaps said storing raw meat anywhere but the bottom shelf, and not the bottom drawer, could lead to dangerous illnesses from bacteria, such as campylobacter and E. coli.
She said: “It’s alarming to see that so many people are unknowingly putting themselves at risk of food-borne illnesses by improperly storing raw meat in their fridges.
“The bottom shelf of the fridge is the only place for raw meat, as it prevents harmful bacteria from contaminating other foods. Be sure to never store it anywhere else.
“It’s essential that consumers understand the importance of this practice to avoid potential health hazards. Proper food storage is a simple but crucial step in maintaining a safe kitchen environment.
“If you’re lucky enough to have a designated meat drawer in your fridge, that’s an option, otherwise it needs to be the bottom shelf every single time.”
