Fruit fly (Vinegar fly)

Commonly found in residential kitchens, restaurants, and food processing facilities near fermenting organic matter.

Feeds primarily on rotting or fermenting fruits and vegetables, as well as the yeast and bacteria growing on decaying organic material.

Attracted to the smell of fermentation; they have a very rapid life cycle, often completing development from egg to adult in about 8 to 10 days.

Primarily a nuisance pest that can contaminate food with bacteria and pathogens; they are highly beneficial in scientific research as genetic model organisms.