Valid for Submission
A03.1 is a billable diagnosis code used to specify a medical diagnosis of shigellosis due to shigella flexneri. The code A03.1 is valid during the fiscal year 2022 from October 01, 2021 through September 30, 2022 for the submission of HIPAA-covered transactions.
The ICD-10-CM code A03.1 might also be used to specify conditions or terms like infection by shigella or infection due to group b shigella.
Tabular List of Diseases and Injuries
The Tabular List of Diseases and Injuries is a list of ICD-10 codes, organized "head to toe" into chapters and sections with coding notes and guidance for inclusions, exclusions, descriptions and more. The following references are applicable to the code A03.1:
Inclusion TermsInclusion Terms
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.
- Group B shigellosis
Index to Diseases and Injuries
The Index to Diseases and Injuries is an alphabetical listing of medical terms, with each term mapped to one or more ICD-10 code(s). The following references for the code A03.1 are found in the index:
- - Dysentery, dysenteric (catarrhal) (diarrhea) (epidemic) (hemorrhagic) (infectious) (sporadic) (tropical) - A09
- - Flexner's dysentery - A03.1
- - Hiss-Russell dysentery - A03.1
- - Infection, infected, infective (opportunistic) - B99.9
The following clinical terms are approximate synonyms or lay terms that might be used to identify the correct diagnosis code:
- Infection by Shigella
- Infection due to Group B Shigella
Diagnostic Related Groups - MS-DRG Mapping
|MS-DRG||MS-DRG Title||MCD||Relative Weight|
|371||MAJOR GASTROINTESTINAL DISORDERS AND PERITONEAL INFECTIONS WITH MCC||06||1.7283|
|372||MAJOR GASTROINTESTINAL DISORDERS AND PERITONEAL INFECTIONS WITH CC||06||1.0276|
|373||MAJOR GASTROINTESTINAL DISORDERS AND PERITONEAL INFECTIONS WITHOUT CC/MCC||06||0.7435|
The relative weight of a diagnostic related group determines the reimbursement rate based on the severity of a patient's illness and the associated cost of care during hospitalization.
Convert A03.1 to ICD-9 Code
Information for Patients
Bacteria are living things that have only one cell. Under a microscope, they look like balls, rods, or spirals. They are so small that a line of 1,000 could fit across a pencil eraser. Most bacteria won't hurt you - less than 1% of the different types make people sick. Many are helpful. Some bacteria help to digest food, destroy disease-causing cells, and give the body needed vitamins. Bacteria are also used in making healthy foods like yogurt and cheese.
But infectious bacteria can make you ill. They reproduce quickly in your body. Many give off chemicals called toxins, which can damage tissue and make you sick. Examples of bacteria that cause infections include Streptococcus, Staphylococcus, and E. coli.
Antibiotics are the usual treatment. When you take antibiotics, follow the directions carefully. Each time you take antibiotics, you increase the chances that bacteria in your body will learn to resist them causing antibiotic resistance. Later, you could get or spread an infection that those antibiotics cannot cure.
NIH: National Institute of Allergy and Infectious Diseases
[Learn More in MedlinePlus]
Each year, around 48 million people in the United States get sick from contaminated food. Common causes include bacteria and viruses. Less often, the cause may be a parasite or a harmful chemical, such as a high amount of pesticides. Symptoms of foodborne illness depend on the cause. They can be mild or serious. They usually include
- Upset stomach
- Abdominal cramps
- Nausea and vomiting
Most foodborne illnesses are acute. This means that they happen suddenly and last a short time.
It takes several steps to get food from the farm or fishery to your dining table. Contamination can happen during any of these steps. For example, it can happen to
- Raw meat during slaughter
- Fruits and vegetables when they are growing or when they are processed
- Refrigerated foods when they are left on a loading dock in warm weather
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.
Most people with foodborne illness get better on their own. It is important to replace lost fluids and electrolytes to prevent dehydration. If your health care provider can diagnose the specific cause, you may get medicines such as antibiotics to treat it. For more serious illness, you may need treatment at a hospital.
NIH: National Institute of Diabetes and Digestive and Kidney Diseases
[Learn More in MedlinePlus]