ICD-10 Diagnosis Code T62.8X1D

Toxic effect of noxious substances eaten as food, acc, subs

Diagnosis Code T62.8X1D

ICD-10: T62.8X1D
Short Description: Toxic effect of noxious substances eaten as food, acc, subs
Long Description: Toxic effect of other specified noxious substances eaten as food, accidental (unintentional), subsequent encounter
This is the 2018 version of the ICD-10-CM diagnosis code T62.8X1D

Valid for Submission
The code T62.8X1D 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 other noxious substances eaten as food (T62)

Information for Medical Professionals

Diagnostic Related Groups
The diagnosis code T62.8X1D is grouped in the following Diagnostic Related Group(s) (MS-DRG V34.0)

  • 949 - AFTERCARE WITH CC/MCC
  • 950 - AFTERCARE WITHOUT CC/MCC

Convert to ICD-9 Additional informationCallout TooltipGeneral 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.

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 T62.8X1D is exempt from POA reporting.

Synonyms
  • Accidental poisoning from meat
  • Argemone oil causing toxic effect
  • Argemone species poisoning
  • Chemical food poisoning
  • Family papaveraceae poisoning
  • Heavy metal food poisoning
  • Parasitic food poisoning
  • Poisoning caused by Colorado river toad
  • Poisoning caused by ingestion of insect-infested food
  • Poisoning caused by marine toad
  • Pseudoallergy to aspartame
  • Toad poisoning
  • Toxic effect of food contaminant

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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