Fruit Fly (Vinegar Fly)

Commonly found in kitchens, gardens, and near decaying organic matter or fermenting fruit.

Larvae and adults primarily feed on yeasts and bacteria found in ripening or rotting fruit and vegetables.

They exhibit rapid life cycles, often developing from egg to adult in 8-10 days. They are most active during the day and are highly attracted to the smell of fermentation.

While they do not bite, they can contaminate food with bacteria and pathogens. In science, they are highly beneficial as a primary model organism for genetic research.