| Common Germs | How They Spread | Health Effects | Average Duration |
| Rotavirus Virus causing severe diarrhea, especially in children under 2. | Spread from person to person through improper hygiene. Can also be transmitted via surfaces and objects like toys. | Diarrhea, vomiting, fever. | 4-8 days. |
Rhinovirus Virus causing the common cold. | Generally spread by hand contact with an infected person or contaminated surface. | Congestion, sore throat, cough, fever. | 5-10 days. |
Escherichia coli 0157:H7: Pathogenic bacteria that may lead to extreme infection, which can cause bleeding problems, kidney failure, HUS. | Humans become infected by contaminated meat, unpasteurized milk and juice, contaminated water, or by foods that touched contaminated raw beef products or manure. Also spread from person to person through contact with contaminated fecal matter; for example, by changing a diaper. | Severe cramps, bloody stools or diarrhea, nausea, vomiting, fever. | 2-9 days (duration varies with severity or complications). |
Hepatitis A Virus that attacks the liver. | Spread by eating raw or undercooked contaminated shellfish; contaminated water; contaminated sandwiches, salads, etc. Also spread from person to person through improper hygiene after using the restroom. | Fever, weakness, stomach pains, diarrhea, nausea, often jaundice. | 1-3 weeks; relapses common (duration varies with severity or complications). |
Salmonella Pathogenic bacteria. | Eating contaminated, undercooked eggs and poultry, or unpasteurized milk. Spread by touching infected pets, improper handwashing, or cross-contamination. | Diarrhea, abdominal pain, chills, headache, vomiting, dehydration. | 4-7 days. |
Staphylococcus aureus: Pathogenic bacteria that inflames the lining of the intestinal tract. | Eating meat products, cream-filled pastries, whipped butter, or cheese contaminated with a staph-produced toxin. Also spread by contact with infected sites or materials and cross-contamination. | Nausea, vomiting, diarrhea, cramps, fever, skin lesions. Has been known to cause toxic shock syndrome, pneumonia. | 1-2 days (duration varies with severity or complications). |
Listeria monocytogenes: Pathogenic bacteria that causes listeriosis. (Pregnant women or the immune-compromised are especially vulnerable.) | Ingesting contaminated foods such as unpasteurized soft cheese or dairy products, meat, poultry, seafood, fruits, or vegetables. | Fever, muscles aches, nausea, and diarrhea; severe cases can lead to meningitis, still births, spontaneous abortions, septicemia, or meningitis in newborns. | 2 days to several weeks. |
Campylobacter jejuni: Pathogenic bacteria causing infection of the intestines. | Ingesting contaminated meat, poultry, water, or unpasteurized milk or juice. Also spread through improper handwashing and cross-contamination. | Diarrhea, abdominal pain, fever, nausea, vomiting. | 2-10 days. |
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For more information, to schedule an interview with NCL staff, or to contact NCL's Communications Department on this or any other release, call Director of Communications Holly Anderson at (202) 835-3323.