If you've ever found yourself tossing spoiled meat or slimy fish into the bin, the problem might not be the food, but where you're putting it. According to , the one shelf of your fridge is the best spot to store raw meat and fish, helping them and reducing the risk of contamination.

The bottom shelf is typically the coldest part of the , and storing meat here also prevents dangerous drips from coming into contact with other items. But proper placement is only part of the puzzle, how you use the space inside your fridge plays a big role in how long your food lasts.

According to , an overfilled fridge might seem efficient, but it can actually lead to uneven temperatures and poor air circulation. When air can't flow freely, cold zones become compromised, and some foods may spoil more quickly.

Leaving space between items not only improves airflow but keeps temperature zones functioning as intended.

Not everything fresh belongs in the fridge either. Items like tomatoes, bananas, potatoes, onions and unripe avocados fare better outside it.

Cold temperatures can change their taste, damage texture and even make them rot faster. Storing them in a cool, dry area with good ventilation is often the better choice.

When dealing with leftovers, it's important not to rush them into the fridge while still hot. Doing so can warm the interior, putting everything else at risk.

Let food cool at room temperature for up to an hour before sealing it in an airtight container and chilling it properly.

Proper containers also make a big difference. Loose wraps or leaking packages allow food to dry out and absorb fridge odours.

Reusable, airtight containers help maintain freshness and flavour while reducing waste.

Finally, avoid forgotten foods by labelling opened items with their date and grouping them together in one fridge basket.

It's easier to spot what needs eating, and reduces the chance of unpleasant surprises at the back of the shelf.