If you’re wondering which raw food should be stored above all others, you are not alone. There is a plethora of information out there. From the dangers of Salmonella to how to safely store raw meat, this article has you covered. Read on to learn about the best storage locations for meat, poultry, fish, and vegetables. There are many reasons to store meat and poultry above other foods.

Cooked bacon

Once cooked, bacon should be refrigerated within two to four hours. Anything left out after two hours is more likely to become infected with harmful bacteria. Bacon can spoil quickly if it sits at room temperature, so be sure to keep leftovers wrapped in paper towels or place them in an airtight container. Generally, cooked bacon will stay fresh in the refrigerator for four to five days, although it may last much longer if it is trimmed of fat. Bacon stored in a vacuum-sealed container will keep for a month, unless it is opened and removed from the packaging.

While cooking cured bacon removes moisture from the meat, the cooked product will be prone to spoilage. Signs of spoilage include slimy texture and unpleasant odor. It may even change color. It may become brown, grey or green, which are all signs of spoiled bacon. Bacon should be discarded if it begins to smell bad or develop spots. This food may also develop mold or black spots.

Red meat

The best time to store red meat is three to four days in large pieces. Minced meat should be stored for 24 to 48 hours. White meat can be stored for up to two days. If properly stored, both types of meat can be kept in the freezer for a week or more. The length of time a piece of meat can be stored depends on the cut. Sliced meat should be stored for no more than two days. Hamburgers should be cooked on the day they are purchased.

In one study, men and women who ate the most red meat had lower CVD mortality rates than those who ate the least. These men and women also had a lower education level, lower red meat consumption, and higher total fat intake than those who ate the least. The study also showed that women who ate the most red meat had lower total and cardiovascular mortality than those who did not consume any red meat at all.


You should never eat chicken and poultry products that are overly old or are in the brink of spoilage. While bacteria that cause foodborne illness cannot live outside of the body, they will multiply inside the body and produce toxins in the food if not killed. Salmonella, Staphylococcus, and Clostridium botulinum are examples of bacteria that can cause foodborne illness.

Poultry should be stored above other raw food so that it does not cross-contaminate other foods. While you are handling poultry, always remember to wash your hands thoroughly in hot soapy water and use separate cutting boards. Do not use dish cloths to wipe up the juices or wash the cutting board; instead, sanitize your cutting boards with one teaspoon of bleach mixed with a gallon of water.

To store raw poultry, store it at a temperature of 41 degF (5 degC) or lower. Frozen poultry can be stored as is. Ice packs should be in self-draining containers. Fresh fish is another sensitive food that can be easily damaged by improper storage and time-temperature abuse. For this reason, fish should be stored in a self-draining container.


Fresh, frozen, or canned seafood must be kept below 40 degrees Fahrenheit. This is because the bacteria in raw fish will quickly grow in temperatures between 40 and 140 degrees Fahrenheit. Stored seafood in a cool, dry place, and avoid putting it on a plate that’s contaminated with other food. Also, it’s important to avoid refrigerating fish more than necessary, and prepare leftovers immediately.

Raw fish has several advantages, including increased nutritional value. Cooking degrades its nutritional value. Moreover, eating fish raw may reduce the risk of bacterial and parasitic infections. Cooking fish also creates byproducts that contain persistent organic pollutants, which can harm humans. Moreover, cooking fish destroys the enzymes in fish, resulting in a fishy odor. Raw fish is also more expensive than cooked fish. It may be difficult to prepare, but it is worth the effort.