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Flies are more than just a nuisance; they are significant carriers of bacteria that can contaminate our food and pose serious health risks. These insects are naturally attracted to decaying organic matter, including garbage, feces, and rotting food, where they pick up a wide range of harmful pathogens on their bodies and in their digestive systems.

When flies land on food or surfaces where food is prepared, they can transfer these bacteria through contact with their legs, wings, or mouthparts. Additionally, flies often regurgitate or defecate while feeding, further spreading the bacteria they carry. Some of the most common pathogens they transmit include Salmonella, E. coli, and Shigella, all of which can cause severe foodborne illnesses in humans.

The contamination process is quick and invisible, meaning that even brief contact between a fly and food can lead to a significant risk of bacterial infection. Given that flies are highly mobile and can travel long distances, they can easily move bacteria from contaminated areas to clean environments, making them potent vectors of disease.

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