ICD-10 Diagnosis Code A04.5

Campylobacter enteritis

Diagnosis Code A04.5

ICD-10: A04.5
Short Description: Campylobacter enteritis
Long Description: Campylobacter enteritis
This is the 2017 version of the ICD-10-CM diagnosis code A04.5

Valid for Submission
The code A04.5 is valid for submission for HIPAA-covered transactions.

Code Classification
  • Certain infectious and parasitic diseases (A00–B99)
    • Intestinal infectious diseases (A00-A09)
      • Other bacterial intestinal infections (A04)

Information for Medical Professionals

Diagnostic Related Groups
The diagnosis code A04.5 is grouped in the following Diagnostic Related Group(s) (MS-DRG v33.0)

  • MAJOR GASTROINTESTINAL DISORDERS AND PERITONEAL INFECTIONS WITH MCC 371
  • MAJOR GASTROINTESTINAL DISORDERS AND PERITONEAL INFECTIONS WITH CC 372
  • MAJOR GASTROINTESTINAL DISORDERS AND PERITONEAL INFECTIONS WITHOUT CC/MCC 373

Convert to ICD-9 Additional informationCallout TooltipGeneral Equivalence Map
The ICD-10 and ICD-9 GEMs are used to facilitate linking between the diagnosis codes in ICD-9-CM and the new ICD-10-CM code set. The GEMs are the raw material from which providers, health information vendors and payers can derive specific applied mappings to meet their needs.
  • 008.43 - Int infec campylobacter

Synonyms
  • Campylobacter jejuni or Campylobacter coli
  • Campylobacteriosis
  • Enteric campylobacteriosis
  • Intestinal infection caused by Campylobacter coli
  • Intestinal infection caused by Campylobacter jejuni

Information for Patients


Foodborne Illness

Also called: Food Poisoning

Each 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 include

  • Upset stomach
  • Abdominal cramps
  • Nausea and vomiting
  • Diarrhea
  • Fever
  • Dehydration

Harmful bacteria are the most common cause of foodborne illness. Foods may have some bacteria on them when you buy them. Raw meat may become contaminated during slaughter. Fruits and vegetables may become contaminated when they are growing or when they are processed. But it can also happen in your kitchen if you leave food out for more than 2 hours at room temperature. Handling food safely can help prevent foodborne illnesses.

The treatment in most cases is increasing your fluid intake. For more serious illness, you may need treatment at a hospital.

NIH: National Institute of Diabetes and Digestive and Kidney Diseases

  • Food poisoning
  • Foodborne Illnesses: What You Need to Know (Food and Drug Administration)
  • Gastritis
  • Poisoning - fish and shellfish
  • Shigellosis


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Gastroenteritis

Also called: Stomach flu

Have you ever had the "stomach flu?" What you probably had was gastroenteritis - not a type of flu at all. Gastroenteritis is an inflammation of the lining of the intestines caused by a virus, bacteria or parasites. Viral gastroenteritis is the second most common illness in the U.S. The cause is often a norovirus infection. It spreads through contaminated food or water, and contact with an infected person. The best prevention is frequent hand washing.

Symptoms of gastroenteritis include diarrhea, abdominal pain, vomiting, headache, fever and chills. Most people recover with no treatment.

The most common problem with gastroenteritis is dehydration. This happens if you do not drink enough fluids to replace what you lose through vomiting and diarrhea. Dehydration is most common in babies, young children, the elderly and people with weak immune systems.

NIH: National Institute of Diabetes and Digestive and Kidney Diseases

  • Bacterial gastroenteritis
  • Bland diet
  • CMV - gastroenteritis/colitis
  • Stool Gram stain
  • Viral gastroenteritis
  • When you have nausea and vomiting
  • When you or your child has diarrhea


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