5 foods that shouldn't be kept together in the fridge: find out why

What is cross-contamination in the fridge?

Cross-contamination happens when micro-organisms (such as bacteria and fungi) pass from one food to another, mainly through direct contact or through liquids that drip from raw food. Inside the fridge, the cold environment slows down bacterial growth, but does not completely prevent contamination. This is why keeping items separate is essential.

Foods that should be separated

1. Raw meat vs ready-to-eat food

• Never store raw meats (chicken, beef, pork or fish) together with ready-to-eat foods such as cold cuts, cheeses, salads, cut fruit or leftovers.
• Raw meats should be kept on the lower shelves, always in closed containers, to prevent the liquid from leaking out and contaminating other foods.

2. Fruit and vegetables vs meat

• Fruit and vegetables, especially those eaten raw, should be kept away from raw meat and fish.
• Ideally, fruit and vegetables should be stored in the lower drawers of the fridge (the "vegetable drawers"), away from animal products.

3. Cheese and sausages vs raw eggs

• Avoid placing cheeses, yogurts and cold cuts near raw eggs, which can carry bacteria such as Salmonella in their shells.
• Keep eggs in their original carton and, if possible, separate from ready-to-eat foods.

4. Foods with strong aromas vs. delicate foods

• Items such as onions, garlic and certain strong-smelling cheeses can contaminate eggs, milk and desserts with their smell and taste.
• Store strong-smelling products in closed jars.

5. Leftovers vs raw food

• Leftovers should be stored in tightly closed containers, separate from raw meat, fish or eggs.
• Leftovers should preferably be placed on the top shelves, where there is less risk of cross-contamination.

Extra tips for safe refrigerator organization

• Use airtight containers: Boxes with lids prevent both contamination and the exchange of odors.
• Clean the fridge: Sanitize it weekly with a solution of water and bicarbonate or vinegar.
• Maintain the right temperature: The fridge should be between 33°F/1°C and 39°F/4°C to guarantee food safety.
• Don't overload it: Refrigerators that are too full make it difficult for cold air to circulate, which compromises preservation.

Quick Organization Summary

1. Raw meat

• Bottom shelf
• Always in sealed jars or containers

2. Fruit and vegetables

• Separate drawers
• Only wash before eating

3. Ready meals

• Top shelves
• Stored in closed containers

4. Eggs

• Middle shelf
• In their original packaging

5. Sausages and cheeses

• Side compartments
• Always packed and well protected

Organizing the fridge should be a priority

A well-organized fridge is the first step towards avoiding cross-contamination and extending the shelf life of food. Properly separating meat, vegetables, eggs and ready-made foods isn't just a kitchen habit - it's essential health care. Take the time to review how you organize your food and protect what matters: your well-being and that of your family.