ICD-10 Diagnosis Code T61.8X2S

Toxic effect of oth seafood, intentional self-harm, sequela

Diagnosis Code T61.8X2S

ICD-10: T61.8X2S
Short Description: Toxic effect of oth seafood, intentional self-harm, sequela
Long Description: Toxic effect of other seafood, intentional self-harm, sequela
This is the 2017 version of the ICD-10-CM diagnosis code T61.8X2S

Valid for Submission
The code T61.8X2S is valid for submission for HIPAA-covered transactions.

Code Classification
  • Injury, poisoning and certain other consequences of external causes (S00–T98)
    • Toxic effects of substances chiefly nonmedicinal as to source (T51-T65)
      • Toxic effect of noxious substances eaten as seafood (T61)

Information for Medical Professionals

Diagnostic Related Groups
The diagnosis code T61.8X2S is grouped in the following Diagnostic Related Group(s) (MS-DRG v33.0)

  • OTHER INJURY, POISONING AND TOXIC EFFECT DIAGNOSES WITH MCC 922
  • OTHER INJURY, POISONING AND TOXIC EFFECT DIAGNOSES WITHOUT MCC 923

Present on Admission (POA) Additional informationCallout TooltipPresent 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 T61.8X2S is exempt from POA reporting.

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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