Diagnosis Code T62.91
Information for Medical Professionals
References found for the code T62.91 in the Index of Diseases and Injuries:
- Inclusion Terms: Inclusion terms
List of terms is included under some codes. These terms are the conditions for which that code is to be used. The terms may be synonyms of the code title, or, in the case of “other specified” codes, the terms are a list of the various conditions assigned to that code. The inclusion terms are not necessarily exhaustive. Additional terms found only in the Alphabetic Index may also be assigned to a code.
- Toxic effect of unspecified noxious substance eaten as food NOS
Information for Patients
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
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)
- Poisoning - fish and shellfish