2024 ICD-10-CM Diagnosis Code T61.781

Other shellfish poisoning, accidental (unintentional)

ICD-10-CM Code:
T61.781
ICD-10 Code for:
Other shellfish poisoning, accidental (unintentional)
Is Billable?
Not Valid for Submission
Code Navigator:

Code Classification

  • Injury, poisoning and certain other consequences of external causes
    (S00–T88)
    • Toxic effects of substances chiefly nonmedicinal as to source
      (T51-T65)
      • Toxic effect of noxious substances eaten as seafood
        (T61)

T61.781 is a non-specific and non-billable diagnosis code code, consider using a code with a higher level of specificity for a diagnosis of other shellfish poisoning, accidental (unintentional). The code is not specific and is NOT valid for the year 2024 for the submission of HIPAA-covered transactions. Category or Header define the heading of a category of codes that may be further subdivided by the use of 4th, 5th, 6th or 7th characters.

Specific Coding Applicable to Other shellfish poisoning, accidental (unintentional)

Non-specific codes like T61.781 require more digits to indicate the appropriate level of specificity. Consider using any of the following ICD-10-CM codes with a higher level of specificity when coding for other shellfish poisoning, accidental (unintentional):

  • Use T61.781A for initial encounter - BILLABLE CODE

  • Use T61.781D for subsequent encounter - BILLABLE CODE

  • Use T61.781S for sequela - BILLABLE CODE

Approximate Synonyms

The following clinical terms are approximate synonyms or lay terms that might be used to identify the correct diagnosis code:

  • Accidental poisoning from shellfish
  • Amnesic shellfish poisoning
  • Diarrheic shellfish poisoning
  • Neurotoxic shellfish poisoning
  • Paralytic shellfish poisoning
  • Shellfish poisoning caused by Gonyaulax catenella
  • Shellfish poisoning due to Gonyaulax tamarensis
  • Toxic effect from eating shellfish
  • Toxic effect from eating shellfish

Clinical Information

  • Shellfish Poisoning

    poisoning from toxins present in bivalve mollusks that have been ingested. four distinct types of shellfish poisoning are recognized based on the toxin involved.

Coding Guidelines

The appropriate 7th character is to be added to each code from block Toxic effect of noxious substances eaten as seafood (T61). Use the following options for the aplicable episode of care:

  • A - initial encounter
  • D - subsequent encounter
  • S - sequela

Table of Drugs and Chemicals

The code is referenced in the Table of Drugs and Chemicals, this table contains a classification of drugs, industrial solvents, corrosive gases, noxious plants, pesticides, and other toxic agents.

According to ICD-10-CM coding guidelines it is advised to do not code directly from the Table of Drugs and Chemicals, instead always refer back to the Tabular List when doing the initial coding. Each substance in the table is assigned a code according to the poisoning classification and external causes of adverse effects. It is important to use as many codes as necessary to specify all reported drugs, medicinal or chemical substances. If the same diagnosis code describes the causative agent for more than one adverse reaction, poisoning, toxic effect or underdosing, utilize the code only once.

Substance Poisoning
Accidental
(unintentional)
Poisoning
Accidental
(self-harm)
Poisoning
Assault
Poisoning
Undetermined
Adverse
effect
Underdosing
Mussel, noxiousT61.781T61.782T61.783T61.784  
Shellfish, noxious, nonbacterialT61.781T61.782T61.783T61.784  

Patient Education


Foodborne Illness

Each year, around 48 million people in the United States get sick from contaminated food. Common causes include bacteria and viruses. Less often, the cause may be a parasite or a harmful chemical, such as a high amount of pesticides. Symptoms of foodborne illness depend on the cause. They can be mild or serious. They usually include:

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

Most foodborne illnesses are acute. This means that they happen suddenly and last a short time.

It takes several steps to get food from the farm or fishery to your dining table. Contamination can happen during any of these steps. For example, it can happen to:

  • Raw meat during slaughter
  • Fruits and vegetables when they are growing or when they are processed
  • Refrigerated foods when they are left on a loading dock in warm weather

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.

Most people with foodborne illness get better on their own. It is important to replace lost fluids and electrolytes to prevent dehydration. If your health care provider can diagnose the specific cause, you may get medicines such as antibiotics to treat it. For more serious illness, you may need treatment at a hospital.

NIH: National Institute of Diabetes and Digestive and Kidney Diseases


[Learn More in MedlinePlus]

Code History

  • FY 2024 - No Change, effective from 10/1/2023 through 9/30/2024
  • FY 2023 - No Change, effective from 10/1/2022 through 9/30/2023
  • FY 2022 - No Change, effective from 10/1/2021 through 9/30/2022
  • FY 2021 - No Change, effective from 10/1/2020 through 9/30/2021
  • FY 2020 - No Change, effective from 10/1/2019 through 9/30/2020
  • FY 2019 - No Change, effective from 10/1/2018 through 9/30/2019
  • FY 2018 - No Change, effective from 10/1/2017 through 9/30/2018
  • FY 2017 - No Change, effective from 10/1/2016 through 9/30/2017
  • FY 2016 - New Code, effective from 10/1/2015 through 9/30/2016. This was the first year ICD-10-CM was implemented into the HIPAA code set.