ICD 10 Codes >> Certain infectious and parasitic diseases (A00-B99) A00-B99 >>Intestinal infectious diseases (A00-A09) A00-A09 >> Other bacterial foodborne intoxications, not elsewhere classified A05.-

ICD 10 Code A05.1

Botulism food poisoning

2017 Billable/Specific Code

A disease caused by an infection with the gram-positive bacteria Clostridium botulinum. This disease commonly presents with abdominal pain, vomiting, acute paralysis, blurred vision, diplopia, and may be fatal. Transmission is by ingestion of contaminated food, direct contact, or from accidental overdose. Confirmation is by identification of Clostridium botulinum in a faecal or food sample.
  • A05.1 is a billable ICD-10 medical codes that provide a detailed representation of a patient's conditions or diagnoses.
  • ICD-10-CM codes are used for a variety of purposes, including statistics and for billing and claims reimbursement.
  • This is the American ICD 10 CM Version Of A05.1 allows for the capture of data regarding signs, symptoms, risk factors and comorbidities to better describe the clinical issue overall.

    ICD 10 Code A05.1 Exclude 1:

    • infant botulism (A48.51,)
    • wound botulism (A48.52,)

    Inclusion Term For Icd 10 Code A05.1

    • Botulism NOS
    • Classical foodborne intoxication due to Clostridium botulinum

Reverse Index Lookup for ICD 10 CM CODE A05.1


The following ICD-10-CM Index entries contain back-references to ICD-10-CM A05.1:
  • Botulism   A05.1
  • Enteritis   K52.9
    • Clostridium
      • botulinum   A05.1
  • Infection, infected, infective   B99.9
    • Clostridium NEC
      • botulinum   A05.1
    • foodborne   A05.9
      • classical   A05.1
      • due to
        • Clostridium
          • botulinum   A05.1
  • Poisoning seeAlso : Table of Drugs and Chemicals
    • Bacillus B   A02.9
      • botulinus   A05.1
    • botulism   A05.1
    • Clostridium botulinum   A05.1
    • food   T62.9-
      • due to
        • Bacillus   A02.9
          • botulinus   A05.1

  • Major Diagnostic Categories
    M.D.C

    • MDC Category : 18
    • MDC Type : Medical
    • Description : Infectious and Parasitic DDs (Systemic or unspecified sites)

  • Medicare Severity-Diagnosis Related Groups
    MS-DRG

    • DRG Range: 867-869
      • 867 -- OTHER INFECTIOUS & PARASITIC DISEASES DIAGNOSES W MCC
      • 868 -- OTHER INFECTIOUS & PARASITIC DISEASES DIAGNOSES W CC
      • 869 -- OTHER INFECTIOUS & PARASITIC DISEASES DIAGNOSES W/O CC/MCC

  • Clinical Classifications Software
    CCS

    • CCS Category Number : 135
    • Description : Intestinal infection
    • Multi CCS Level 1 Number : 9
    • Level 1 Description : Diseases of the digestive system
    • Multi CCS Level 2 Number : 9.1
    • Level 2 Description : Intestinal infection [135.]

  • Prevention Quality Indicators (admissions for 'ambulatory care sensitive conditions')
    ACSC

    A05.1 ICD CODE is not Assigned For ACSA Admit

  • New York University Emergency Department visit severity algorithm
    NYU ED

    • Non-emergent - 0%
    • Emergent/Primary Care Treatable - 0%
    • Emergent - ED Care Needed - Preventable/Avoidable - 0%
    • Emergent - ED Care Needed - Not Preventable/Avoidable - 0%
    • Primary diagnosis of injury 0%
    • Primary diagnosis of mental health problems 0%
    • Primary diagnosis of substance abuse 0%
    • Primary diagnosis of Alcohol 0%
    • Unclassified 100%

Health Topic Realted To Botulism food poisoning

Botulism is a rare but serious illness. The cause is a toxin (poison) made by a bacterium called Clostridium botulinum. It occurs naturally in soil. There are several kinds of botulism. Foodborne botulism comes from eating foods contaminated with the toxin. Wound botulism happens when a wound infected with the ...

Also called: Food PoisoningEach year, 48 million people in the U.S. get sick from contaminated food. Common culprits include bacteria, parasites and viruses. Symptoms range from mild to serious. They includeUpset stomachAbdominal crampsNausea and vomitingDiarrheaFeverDehydrationHarmful bacteria are the most common cause of foodborne illness. Foods may have some bacteria on ...

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