Food safety experts provide guidelines for refrigerator storage

Food safety specialists have issued guidance on proper refrigerator organization and storage durations to prevent foodborne illnesses such as Salmonella.

To avoid cross-contamination, experts recommend storing raw chicken on the lowest shelf of the refrigerator. This prevents juices from leaking onto other items, such as fruits, vegetables, or ready-to-eat meals. If a refrigerator contains crisper drawers at the bottom, raw meat should be placed in a leak-proof container on the lowest available shelf. Maintaining a refrigerator temperature of 4°C (40°F) or lower is essential to limit microbial growth.

Regarding leftovers, the Brazilian Health Regulatory Agency (Anvisa) states that prepared foods kept under refrigeration can be consumed for a maximum of five days, provided they are maintained at 4°C or below. General guidelines from the USDA suggest consuming leftovers like rice, beans, and cooked meats within three to four days when refrigerated correctly.