Fruit fly

Commonly found in homes, restaurants, and grocery stores where overripe or decaying fruit and organic matter are present.

Primarily feeds on yeast and bacteria associated with decaying organic matter, especially fermenting fruits and vegetables.

Active year-round but most prevalent in the summer and fall. They exhibit rapid reproduction and are attracted to the smell of fermentation and carbon dioxide.

Risks: Can contaminate food with bacteria and pathogens. Benefits: Vital model organism in genetic and biological research due to their short life cycle and complex genetics.