ICD-10 Diagnosis Code T62.2X2D

Toxic effect of ingested (parts of) plant(s), slf-hrm, subs

Diagnosis Code T62.2X2D

ICD-10: T62.2X2D
Short Description: Toxic effect of ingested (parts of) plant(s), slf-hrm, subs
Long Description: Toxic effect of other ingested (parts of) plant(s), intentional self-harm, subsequent encounter
This is the 2017 version of the ICD-10-CM diagnosis code T62.2X2D

Code Classification
  • Injury, poisoning and certain other consequences of external causes
    • 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

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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