ICD-10-CM Code A05.0

Foodborne staphylococcal intoxication

Version 2020 Billable Code

Valid for Submission

A05.0 is a billable code used to specify a medical diagnosis of foodborne staphylococcal intoxication. The code is valid for the year 2020 for the submission of HIPAA-covered transactions. The ICD-10-CM code A05.0 might also be used to specify conditions or terms like food poisoning due to staphylococcus or staphylococcus aureus food poisoning.

ICD-10:A05.0
Short Description:Foodborne staphylococcal intoxication
Long Description:Foodborne staphylococcal intoxication

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:


Synonyms

The following clinical terms are approximate synonyms or lay terms that might be used to identify the correct diagnosis code:

  • Food poisoning due to staphylococcus
  • Staphylococcus aureus food poisoning

Diagnostic Related Groups

The ICD-10 code A05.0 is grouped in the following groups for version MS-DRG V37.0 What are 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).
applicable from 10/01/2020 through 09/30/2020.

  • 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

  • 005.0 - Staph food poisoning

Code Classification

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

Code History

  • FY 2016 - New Code, effective from 10/1/2015 through 9/30/2016
    (First year ICD-10-CM implemented into the HIPAA code set)
  • FY 2017 - No Change, effective from 10/1/2016 through 9/30/2017
  • FY 2018 - No Change, effective from 10/1/2017 through 9/30/2018
  • FY 2019 - No Change, effective from 10/1/2018 through 9/30/2019
  • FY 2020 - No Change, effective from 10/1/2019 through 9/30/2020

Information for Patients


Foodborne Illness

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


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Staphylococcal Infections

What are Staphylococcal (staph) infections?

Staphylococcus (staph) is a group of bacteria. There are more than 30 types. A type called Staphylococcus aureus causes most infections.

Staph bacteria can cause many different types of infections, including

  • Skin infections, which are the most common types of staph infections
  • Bacteremia, an infection of the bloodstream. This can lead to sepsis, a very serious immune response to infection.
  • Bone infections
  • Endocarditis, an infection of the inner lining of the heart chambers and valves
  • Food poisoning
  • Pneumonia
  • Toxic shock syndrome (TSS), a life-threatening condition caused by toxins from certain types of bacteria

What causes staph infections?

Some people carry staph bacteria on their skin or in their noses, but they do not get an infection. But if they get a cut or wound, the bacteria can enter the body and cause an infection.

Staph bacteria can spread from person to person. They can also spread on objects, such as towels, clothing, door handles, athletic equipment, and remotes. If you have staph and do not handle food properly when you are preparing it, you can also spread staph to others.

Who is at risk for staph infections?

Anyone can develop a staph infection, but certain people are at greater risk, including those who

  • Have a chronic condition such as diabetes, cancer, vascular disease, eczema, and lung disease
  • Have a weakened immune system, such as from HIV/AIDS, medicines to prevent organ rejection, or chemotherapy
  • Had surgery
  • Use a catheter, breathing tube, or feeding tube
  • Are on dialysis
  • Inject illegal drugs
  • Do contact sports, since you may have skin-to-skin contact with others or share equipment

What are the symptoms of staph infections?

The symptoms of a staph infection depend on the type of infection:

  • Skin infections can look like pimples or boils. They may be red, swollen, and painful. Sometimes there is 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.
  • Bone infections can cause pain, swelling, warmth, and redness in the infected area. You may also have chills and a fever.
  • Endocarditis causes some flu-like symptoms: fever, chills, and fatigue. It also causes symptoms such as rapid heartbeat, shortness of breath, and fluid buildup in your arms or legs.
  • Food poisoning typically causes nausea and vomiting, diarrhea, and a fever. If you lose too many fluids, you may also become dehydrated.
  • Pneumonia symptoms include a high fever, chills, and cough that doesn't get better. You may also have chest pain and shortness of breath.
  • Toxic shock syndrome (TSS) causes high fever, sudden low blood pressure, vomiting, diarrhea, and confusion. You may have a sunburn-like rash somewhere on your body. TSS can lead to organ failure.

How are staph infections diagnosed?

Your health care provider will do a physical exam and ask about your symptoms. Often, providers can tell if you have a staph skin infection by looking at it. To check for other types of staph infections, providers may do a culture, with a skin scraping, tissue sample, stool sample, or throat or nasal swabs. There may be other tests, such as imaging tests, depending on the type of infection.

What are the treatments for staph infections?

Treatment for staph infections is antibiotics. Depending on the type of infection, you may get a cream, ointment, medicines (to swallow), or intravenous (IV). If you have an infected wound, your provider might drain it. Sometimes you may need surgery for bone infections.

Some staph infections, such as MRSA (methicillin-resistant Staphylococcus aureus), are resistant to many antibiotics. There are still certain antibiotics that can treat these infections.

Can staph infections be prevented?

Certain steps can help to prevent staph infections:

  • Use good hygiene, including washing your hands often
  • Don't share towels, sheets, or clothing with someone who has a staph infection
  • It's best not to share athletic equipment. If you do need to share, make sure that it properly cleaned and dried before you use it.
  • Practice food safety, including not preparing food for others when you have a staph infection
  • If you have a cut or wound, keep it covered

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