ICD-10 Diagnosis Code T62.1X1

Toxic effect of ingested berries, accidental (unintentional)

Diagnosis Code T62.1X1

ICD-10: T62.1X1
Short Description: Toxic effect of ingested berries, accidental (unintentional)
Long Description: Toxic effect of ingested berries, accidental (unintentional)
This is the 2017 version of the ICD-10-CM diagnosis code T62.1X1

Not Valid for Submission
The code T62.1X1 is a "header" and not 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 other noxious substances eaten as food (T62)

Information for Medical Professionals

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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.

Synonyms
  • Accidental poisoning from berries
  • Accidental poisoning from berries and seeds
  • Accidental poisoning from seeds
  • Berries - toxic effect
  • Jamaican vomiting sickness
  • Toxic effect from eating berries AND/OR other plants

Index of Diseases and Injuries
References found for the code T62.1X1 in the Index of Diseases and Injuries:


Table of Drugs and Chemicals

The code T62.1X1 is included 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. Each substance in the table is assigned a code according to the poisoning classification and external causes of adverse effects. Use as many codes as necessary to describe all reported drugs, medicinal or chemical substances.

Substance Poisoning
Accidental
(unintentional)
Poisoning
Accidental
self-harm
Poisoning
Assault
Poisoning
Undetermined
Adverse
effect
Underdosing
AkeeT62.1X1T62.1X2T62.1X3T62.1X4
Anamirta cocculusT62.1X1T62.1X2T62.1X3T62.1X4
Berries, poisonousT62.1X1T62.1X2T62.1X3T62.1X4
Cocculus indicusT62.1X1T62.1X2T62.1X3T62.1X4
Poisonous berriesT62.1X1T62.1X2T62.1X3T62.1X4

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


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