ICD-10-CM Code A05.5

Foodborne Vibrio vulnificus intoxication

  1. ICD-10-CM Index
  2. Chapter: A00–B99
  3. Section: A00-A09
  4. Block: A05
  5. A05.5 - Foodborne Vibrio vulnificus intoxication
Version 2020 Billable Code

Valid for Submission

A05.5 is a billable code used to specify a medical diagnosis of foodborne vibrio vulnificus intoxication. The code is valid for the year 2020 for the submission of HIPAA-covered transactions. The ICD-10-CM code A05.5 might also be used to specify conditions or terms like food poisoning due to vibrio vulnificus or infection due to non-cholerae vibrio or vibrio vulnificus infection.

ICD-10:A05.5
Short Description:Foodborne Vibrio vulnificus intoxication
Long Description:Foodborne Vibrio vulnificus 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 A05.5 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 Vibrio vulnificus
  • Infection due to non-cholerae vibrio
  • Vibrio vulnificus infection

Diagnostic Related Groups

The ICD-10 code A05.5 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 10/01/2019 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 A05.5 to ICD-9

  • 005.81 - Food poisn d/t v. vulnif

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


Bacterial Infections

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.


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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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Related Codes

Next Code: A05.8