Some microorganisms, on the other hand, are neither beneficial nor disease-causing. You know that pear that rots in your fridge or that milk that begins to sour after expiry? These changes in odor and texture are caused by spoilage organisms. Over time, spoilage organisms naturally develop in most food and begin to degrade it. It is important to note that spoilage organisms are not in and of themselves harmful (pathogenic) and therefore, DO NOT cause foodborne illness. Spoilage organisms act more like an indicator organism. They can suggest that food handling practices have been compromised; therefore, allowing microbiological contamination to occur. When spoilage occurs, it is time to throw the affected food out.