ICD-10-CM Code T61.9

Toxic effect of unspecified seafood

Version 2020 Non-Billable Code

Not Valid for Submission

T61.9 is a "header" nonspecific and non-billable code code, consider using a code with a higher level of specificity for a diagnosis of toxic effect of unspecified seafood. The code is NOT valid for the year 2020 for the submission of HIPAA-covered transactions.

ICD-10:T61.9
Short Description:Toxic effect of unspecified seafood
Long Description:Toxic effect of unspecified seafood

Consider the following ICD-10 codes with a higher level of specificity:

  • T61.91 - ... accidental (unintentional)
  • T61.91XA - ... accidental (unintentional), initial encounter
  • T61.91XD - ... accidental (unintentional), subsequent encounter
  • T61.91XS - ... accidental (unintentional), sequela
  • T61.92 - ... intentional self-harm
  • T61.92XA - ... intentional self-harm, initial encounter
  • T61.92XD - ... intentional self-harm, subsequent encounter
  • T61.92XS - ... intentional self-harm, sequela
  • T61.93 - ... assault
  • T61.93XA - ... assault, initial encounter
  • T61.93XD - ... assault, subsequent encounter
  • T61.93XS - ... assault, sequela
  • T61.94 - ... undetermined
  • T61.94XA - ... undetermined, initial encounter
  • T61.94XD - ... undetermined, subsequent encounter
  • T61.94XS - ... undetermined, sequela

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 T61.9 are found in the index:


Code Classification

  • Injury, poisoning and certain other consequences of external causes (S00–T98)
    • Toxic effects of substances chiefly nonmedicinal as to source (T51-T65)
      • Toxic effect of noxious substances eaten as seafood (T61)

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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