Why Does My Food Spoil So Fast?

Slimy greens? Mouldy bread? Fizzy stew? Is it still safe to eat?
Every week, good food goes in the bin because nobody is sure it's safe, while doubtful food gets eaten because it still looks and smells fine. The first wastes money. The second can make people ill.
This is the book to reach for when food spoils too soon. Look up what you see, and you'll get a clear, colour-coded answer, the most likely cause, and exactly what to change so it doesn't happen again.
Food scientist and catering supervisor Ruth Awolola explains the science in plain words, with special attention to hot, humid kitchens and homes where the power isn't always on.
Inside you'll find:

• 56 everyday food problems, from fruit and vegetables to bread, cans, dairy, meat, fish, leftovers, parties and power cuts
• A colour-coded answer for every problem: usually safe, check first, or throw away
• 17 full-colour charts, including where things go in the fridge, the danger zone, mouldy cheese, fresh fish and safe thawing
• Everyday examples that show how each problem usually happens
• Hot-kitchen tips for warm climates and unreliable electricity
• Habits from a professional catering kitchen that work just as well at home
• What to do if food makes someone ill, and when to see a doctor
• A one-page kitchen cheat sheet, storage times at a glance, and a plain-English glossary
• Based on official food-safety guidance, with 105 sources