Valid for Submission
A05.1 is a billable diagnosis code used to specify a medical diagnosis of botulism food poisoning. The code A05.1 is valid during the fiscal year 2021 from October 01, 2020 through September 30, 2021 for the submission of HIPAA-covered transactions.
The ICD-10-CM code A05.1 might also be used to specify conditions or terms like foodborne botulism, foodborne botulism, type a, foodborne botulism, type b, foodborne botulism, type e, foodborne botulism, type f , infection caused by clostridium botulinum, etc.
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 guidance for inclusions, exclusions, descriptions and more. The following references are applicable to the code A05.1:
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.
- Botulism NOS
- Classical foodborne intoxication due to Clostridium botulinum
Type 1 ExcludesType 1 Excludes
A type 1 excludes note is a pure excludes note. It means "NOT CODED HERE!" An Excludes1 note indicates that the code excluded should never be used at the same time as the code above the Excludes1 note. An Excludes1 is used when two conditions cannot occur together, such as a congenital form versus an acquired form of the same condition.
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 A05.1 are found in the index:
- - Botulism (foodborne intoxication) - A05.1
- - Enteritis (acute) (diarrheal) (hemorrhagic) (noninfective) - K52.9
- - Infection, infected, infective (opportunistic) - B99.9
- - Intoxication
- - Poisoning (acute) - See Also: Table of Drugs and Chemicals;
The following clinical terms are approximate synonyms or lay terms that might be used to identify the correct diagnosis code:
- Foodborne botulism
- Foodborne botulism, type A
- Foodborne botulism, type B
- Foodborne botulism, type E
- Foodborne botulism, type F
- Infection caused by Clostridium botulinum
- Intestinal botulism
- Intoxication with Clostridium botulinum toxin
- Poisoning by skeletal muscle relaxant
Diagnostic Related Groups - MS-DRG Mapping
Convert A05.1 to ICD-9 Code
Information for Patients
Botulism is a rare but serious illness. The cause is a toxin (poison) made by a bacterium called Clostridium botulinum. It occurs naturally in soil.
There are several kinds of botulism. Foodborne botulism comes from eating foods contaminated with the toxin. Wound botulism happens when a wound infected with the bacteria makes the toxin. It is more common in heroin users. Infant botulism happens when a baby consumes the spores of the bacteria from soil or honey. All forms can be deadly and are medical emergencies.
Symptoms include double or blurred vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth, and muscle weakness. Treatment may include antitoxins, intensive medical care, or surgery of infected wounds.
To prevent botulism:
- Be very careful when canning foods at home
- Do not let babies eat honey
- Get prompt medical care for infected wounds
Centers for Disease Control and Prevention
- Botulism (Medical Encyclopedia)
- Infant botulism (Medical Encyclopedia)
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
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)