Diagnosis Code T61.781D
Information for Medical Professionals
The diagnosis code T61.781D is grouped in the following Diagnostic Related Group(s) (MS-DRG V34.0)
Convert to ICD-9 General 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.
- V58.89 - Other specfied aftercare (approximate) Approximate Flag
The approximate flag is on, indicating that the relationship between the code in the source system and the code in the target system is an approximate equivalent.
Present on Admission (POA) Present on Admission
The Present on Admission (POA) indicator is used for diagnosis codes included in claims involving inpatient admissions to general acute care hospitals. POA indicators must be reported to CMS on each claim to facilitate the grouping of diagnoses codes into the proper Diagnostic Related Groups (DRG). CMS publishes a listing of specific diagnosis codes that are exempt from the POA reporting requirement.
The code T61.781D is exempt from POA reporting.
- Accidental poisoning from shellfish
- Amnesic shellfish poisoning
- Chemical food poisoning
- Diarrheic shellfish poisoning
- Neurotoxic shellfish poisoning
- Paralytic shellfish poisoning
- Poisoning by eating contaminated shellfish
- Shellfish poisoning caused by Gonyaulax catenella
- Shellfish poisoning caused by Gonyaulax tamarensis
- Toxic effect from eating shellfish
Information for Patients
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
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 (Medical Encyclopedia)
- Foodborne Illness-Causing Organisms in the U.S.: What You Need to Know (Food and Drug Administration)
- Gastritis (Medical Encyclopedia)
- Poisoning - fish and shellfish (Medical Encyclopedia)
- Shigellosis (Medical Encyclopedia)