Wounds infected with P. aeruginosa have a distinctive odor resembling grape soda or fresh corn tortillas. This odor is caused by the 2-aminoacetophenone that is used by P. aeruginosa in quorum sensing and contributes to its pathogenicity. Wounds infected with certain strains of P. aeruginosa also produce a blue-green pus due to the pigments pyocyanin and pyoverdin, which also contribute to its virulence. Pyocyanin and pyoverdin are siderophores that help P. aeruginosa survive in low-iron environments by enhancing iron uptake. P. aeruginosa also produces several other virulence factors, including phospholipase C (a hemolysin capable of breaking down red blood cells), exoenzyme S (involved in adherence to epithelial cells), and exotoxin A (capable of causing tissue necrosis). Other virulence factors include a slime that allows the bacterium to avoid being phagocytized, fimbriae for adherence, and proteases that cause tissue damage.