ICD-10 Diagnosis Code T62.1X3

Toxic effect of ingested berries, assault

Diagnosis Code T62.1X3

ICD-10: T62.1X3
Short Description: Toxic effect of ingested berries, assault
Long Description: Toxic effect of ingested berries, assault
This is the 2018 version of the ICD-10-CM diagnosis code T62.1X3

Not Valid for Submission
The code T62.1X3 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)

Table of Drugs and Chemicals

The code T62.1X3 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 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)


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