ICD-10-CM Code T62.1X1

Toxic effect of ingested berries, accidental (unintentional)

Version 2020 Non-Billable Code Poisoning Accidental

Not Valid for Submission

T62.1X1 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 ingested berries, accidental (unintentional). The code is NOT valid for the year 2020 for the submission of HIPAA-covered transactions. The ICD-10-CM code T62.1X1 might also be used to specify conditions or terms like accidental poisoning from berries, accidental poisoning from berries and seeds, accidental poisoning from seeds, berries - toxic effect, family sapindaceae poisoning, jamaican vomiting sickness, etc

ICD-10:T62.1X1
Short Description:Toxic effect of ingested berries, accidental (unintentional)
Long Description:Toxic effect of ingested berries, accidental (unintentional)

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

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 T62.1X1:

Inclusion Terms

Inclusion 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.
  • Toxic effect of ingested berries NOS

Synonyms

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

  • Accidental poisoning from berries
  • Accidental poisoning from berries and seeds
  • Accidental poisoning from seeds
  • Berries - toxic effect
  • Family Sapindaceae poisoning
  • Jamaican vomiting sickness
  • Toxic effect from eating berries AND/OR other plants

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 other noxious substances eaten as food (T62)

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

Table of Drugs and Chemicals

The code T62.1X1 is included in the Table of Drugs and Chemicals, this table contains a classification of drugs, industrial solvents, corrosive gases, noxious plants, pesticides, and other toxic agents. Each substance in the table is assigned a code according to the poisoning classification and external causes of adverse effects. Use as many codes as necessary to describe all reported drugs, medicinal or chemical substances.

Substance Poisoning
Accidental
(unintentional)
Poisoning
Accidental
self-harm
Poisoning
Assault
Poisoning
Undetermined
Adverse
effect
Underdosing
AkeeT62.1X1T62.1X2T62.1X3T62.1X4
Anamirta cocculusT62.1X1T62.1X2T62.1X3T62.1X4
Berries, poisonousT62.1X1T62.1X2T62.1X3T62.1X4
Cocculus indicusT62.1X1T62.1X2T62.1X3T62.1X4
Poisonous berriesT62.1X1T62.1X2T62.1X3T62.1X4

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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