A food safety expert has issued a stark warning to UK households about a common refrigerator habit that could be putting your family's health at serious risk.
According to Adam Hardgrave, a top technical advisor at the Food Standards Agency (FSA), the way most people organise their fridges is fundamentally flawed and creates a dangerous environment for harmful bacteria to spread.
The Hidden Danger in Your Fridge
The biggest mistake, Hardgrave explains, is storing ready-to-eat foods like cooked meats, dairy products, and leftovers on the shelves above raw meat, fish, and poultry. This seemingly logical placement is a recipe for disaster.
"This is one of the most dangerous things you could do," Hardgrave stated. "Raw foods contain bacteria; it could be E. coli, it could be Salmonella. And that bacteria can drip down onto the food below."
How to Organise Your Fridge Correctly
To eliminate this risk, the FSA advises a complete overhaul of your fridge's layout based on a simple 'top-to-bottom' rule:
- Top Shelf: Ready-to-eat foods like dairy (yoghurt, cheese), leftovers, cooked meats, and prepared sandwiches.
- Middle Shelf: Eggs and other packaged goods.
- Bottom Shelf: Raw meat, poultry, and fish. Always ensure these items are sealed in containers to prevent any juices from leaking.
- Salad Drawers: Fruits, vegetables, and salad leaves.
- Door Shelves: Items with natural preservatives, like jams, juices, and condiments. Avoid storing milk here, as it's the warmest part of the fridge.
Why This Simple Switch is a Lifesaver
This method acts as a crucial barrier against cross-contamination. By placing raw products at the bottom, you effectively stop dangerous pathogens from dripping onto foods that won't be cooked before consumption. Cooking raw meat kills bacteria, but there is no such safety net for a yoghurt pot or piece of cheese that has been contaminated from above.
Adopting this new system is a simple yet powerful step towards protecting yourself and your loved ones from severe foodborne illnesses this year.
