ICD-10 Diagnosis Code T62.94XA

Toxic effect of unsp noxious sub eaten as food, undet, init

Diagnosis Code T62.94XA

ICD-10: T62.94XA
Short Description: Toxic effect of unsp noxious sub eaten as food, undet, init
Long Description: Toxic effect of unspecified noxious substance eaten as food, undetermined, initial encounter
This is the 2018 version of the ICD-10-CM diagnosis code T62.94XA

Valid for Submission
The code T62.94XA 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 T62.94XA is grouped in the following Diagnostic Related Group(s) (MS-DRG V34.0)

  • 917 - POISONING AND TOXIC EFFECTS OF DRUGS WITH MCC
  • 918 - POISONING AND TOXIC EFFECTS OF DRUGS WITHOUT 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.

Synonyms
  • Allergic urticaria
  • Allergic urticaria and/or angioedema
  • Allergic urticaria caused by ingested food
  • Immunologic urticaria
  • Nonatopic immunoglobulin E-mediated allergic disorder

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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