ICD-10 Code A05.0

Foodborne staphylococcal intoxication

Version 2019 Billable Code
ICD-10: A05.0
Short Description:Foodborne staphylococcal intoxication
Long Description:Foodborne staphylococcal intoxication

Valid for Submission

ICD-10 A05.0 is a billable code used to specify a medical diagnosis of foodborne staphylococcal intoxication. The code is valid for the year 2019 for the submission of HIPAA-covered transactions.

Code Classification

  • Certain infectious and parasitic diseases (A00–B99)
    • Intestinal infectious diseases (A00-A09)
      • Oth bacterial foodborne intoxications, NEC (A05)

Information for Medical Professionals

Diagnostic Related Groups

The Diagnostic Related Groups (DRGs) are a patient classification scheme which provides a means of relating the type of patients a hospital treats. The DRGs divides all possible principal diagnoses into mutually exclusive principal diagnosis areas referred to as Major Diagnostic Categories (MDC). The diagnosis code A05.0 is grouped in the following groups for version MS-DRG V36.0 applicable from 10/01/2018 through 09/30/2019.

  • 371 - MAJOR GASTROINTESTINAL DISORDERS AND PERITONEAL INFECTIONS WITH MCC
  • 372 - MAJOR GASTROINTESTINAL DISORDERS AND PERITONEAL INFECTIONS WITH CC
  • 373 - MAJOR GASTROINTESTINAL DISORDERS AND PERITONEAL INFECTIONS WITHOUT CC/MCC

Convert A05.0 to ICD-9

The following crosswalk between ICD-10 to ICD-9 is based based on the General Equivalence Mappings (GEMS) information:

  • 005.0 - Staph food poisoning

Synonyms

The following clinical terms are approximate synonyms:

  • Food poisoning due to staphylococcus
  • Staphylococcus aureus food poisoning

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 A05.0 are found in the index:


Information for Patients


Foodborne Illness

Also called: Food Poisoning

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
  • Diarrhea
  • Fever
  • Dehydration

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

  • 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)

[Learn More]

Staphylococcal Infections

Also called: Staph

Staph is short for Staphylococcus, a type of bacteria. There are over 30 types, but Staphylococcus aureus causes most staph infections (pronounced "staff infections"), including

  • Skin infections
  • Pneumonia
  • Food poisoning
  • Toxic shock syndrome
  • Blood poisoning (bacteremia)

Skin infections are the most common. They can look like pimples or boils. They may be red, swollen and painful, and sometimes have pus or other drainage. They can turn into impetigo, which turns into a crust on the skin, or cellulitis, a swollen, red area of skin that feels hot.

Anyone can get a staph skin infection. You are more likely to get one if you have a cut or scratch, or have contact with a person or surface that has staph bacteria. The best way to prevent staph is to keep hands and wounds clean. Most staph skin infections are easily treated with antibiotics or by draining the infection. Some staph bacteria such as MRSA (methicillin-resistant Staphylococcus aureus) are resistant to certain antibiotics, making infections harder to treat.

  • Boils (Medical Encyclopedia)
  • Carbuncle (Medical Encyclopedia)
  • Scalded skin syndrome (Medical Encyclopedia)
  • Staph infections -- self-care at home (Medical Encyclopedia)
  • Toxic shock syndrome (Medical Encyclopedia)
  • Tracheitis (Medical Encyclopedia)

[Learn More]

ICD-10 Footnotes

General Equivalence Map Definitions
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.

  • Approximate Flag - The approximate flag is on, indicating that the relationship between the code in the source system and the code in the target system is an approximate equivalent.
  • No Map Flag - The no map flag indicates that a code in the source system is not linked to any code in the target system.
  • Combination Flag - The combination flag indicates that more than one code in the target system is required to satisfy the full equivalent meaning of a code in the source system.