ICD-10 Code A05.5

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 percent 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

• Actinomycosis (Medical Encyclopedia)
• Bacterial vaginosis -- aftercare (Medical Encyclopedia)
• Blood culture (Medical Encyclopedia)
• Gram stain (Medical Encyclopedia)
• Gram stain of skin lesion (Medical Encyclopedia)
• Necrotizing soft tissue infection (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
• 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)

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.