The microbiology of food spoilage in your refrigerator

Anyone who has ever lost track of some bread, produce or leftovers, and later returned to observe that nature has run its course, has experience using the five senses (eyes, nose, [hopefully less often] taste buds and even ears—container lid "popping"), to evaluate food spoilage. But have you ever wondered what microorganisms you might be able to grow in the lab from the decomposing dishes in your refrigerator?