Final answer:
Thawing foods should be stored on the bottom shelves to prevent contamination, keeping in mind food safety practices and the importance of maintaining proper temperatures in the refrigerator and freezer to inhibit bacterial growth and ensure the longevity of foods.
Step-by-step explanation:
Thawing foods must indeed be stored on the bottom shelves of refrigerated storage primarily because they can leak as they thaw, potentially contaminating foods on lower shelves. This practice is part of maintaining food safety and preventing bacterial growth in other foods. According to the USDA, freezing preserves food by halting bacterial growth, which can resume once food is thawed. Therefore, thawed foods should be handled with the same care as fresh perishables.
Maintaining the correct temperature in both refrigerators and freezers is vital for food safety. The fridge should be kept at or below 4 degrees C (40 degrees F), and foods should never be thawed at room temperature, as bacteria preserved during freezing can become active again upon thawing. Freezer temperature should be kept below 18 degrees C (0 degrees F) to ensure food longevity, even though some sublimation of solid H₂O can occur, leading to freezer burn unless foods are properly wrapped and the freezer temperature is maintained.