This document summarizes spoilage of canned foods by various microorganisms. It discusses two types of spoilage - chemical and biological. Biological spoilage can be caused by thermophilic or mesophilic microorganisms and results in changes like putrefaction, acid production, gas production or blackening. Specific bacteria that cause spoilage are outlined, such as Clostridium botulinum in low acid foods and Bacillus coagulans in acidic foods. The document also categorizes microbial spoilage based on the acidity of different foods.