Poisoning (acute)

Alphabetical Index

Use the alphabetical index for the main term poisoning (acute) to review the available sub terms and properly select the ICD-10 code with the highest degree of specificity. Instructional notations will guide the coder with information such as "see", "see also", "with", "without", "due to", and "code by site".

  • Poisoning (acute) - See Also: Table of Drugs and Chemicals;
    • algae and toxins - T65.82 Toxic effect of harmful algae and algae toxins
    • Bacillus B (aertrycke) (cholerae (suis)) (paratyphosus) (suipestifer) - A02.9 Salmonella infection, unspecified
      • botulinus - A05.1 Botulism food poisoning
    • bacterial toxins - A05.9 Bacterial foodborne intoxication, unspecified
    • berries, noxious - See: Poisoning, food, noxious, berries;
    • botulism - A05.1 Botulism food poisoning
    • ciguatera fish - T61.0 Ciguatera fish poisoning
    • Clostridium botulinum - A05.1 Botulism food poisoning
    • death-cap (Amanita phalloides) (Amanita verna) - See: Poisoning, food, noxious, mushrooms;
    • drug - See: Table of Drugs and Chemicals, by drug, poisoning;
    • epidemic, fish (noxious) - See: Poisoning, seafood;
      • bacterial - A05.9 Bacterial foodborne intoxication, unspecified
    • fava bean - D55.0 Anemia due to glucose-6-phosphate dehydrogenase [G6PD] deficiency
    • fish (noxious) - T61.9 Toxic effect of unspecified seafood
      • bacterial - See: Intoxication, foodborne, by agent;
      • ciguatera fish - See: Poisoning, ciguatera fish;
      • scombroid fish - See: Poisoning, scombroid fish;
      • specified type NEC - T61.77 Other fish poisoning
    • food NEC - A05.9 Bacterial foodborne intoxication, unspecified
      • bacterial - See: Intoxication, foodborne, by agent;
      • due to
        • Bacillus (aertrycke) (choleraesuis) (paratyphosus) (suipestifer) - A02.9 Salmonella infection, unspecified
          • botulinus - A05.1 Botulism food poisoning
        • Clostridium (perfringens) (Welchii) - A05.2 Foodborne Clostridium perfringens [Clostridium welchii] intoxication
        • salmonella (aertrycke) (callinarum) (choleraesuis) (enteritidis) (paratyphi) (suipestifer) - A02.9 Salmonella infection, unspecified
          • with
            • gastroenteritis - A02.0 Salmonella enteritis
            • sepsis - A02.1 Salmonella sepsis
        • staphylococcus - A05.0 Foodborne staphylococcal intoxication
        • Vibrio
          • parahaemolyticus - A05.3 Foodborne Vibrio parahaemolyticus intoxication
          • vulnificus - A05.5 Foodborne Vibrio vulnificus intoxication
      • noxious or naturally toxic - T62.9 Toxic effect of unspecified noxious substance eaten as food
        • berries
        • fish - See: Poisoning, seafood;
        • mushrooms
        • plants NEC
        • seafood - See: Poisoning, seafood;
        • specified NEC
    • ichthyotoxism - See: Poisoning, seafood;
    • kreotoxism, food - A05.9 Bacterial foodborne intoxication, unspecified
    • latex - T65.81 Toxic effect of latex
    • lead - T56.0 Toxic effects of lead and its compounds
    • mushroom - See: Poisoning, food, noxious, mushroom;
    • mussels - See Also: Poisoning, shellfish;
      • bacterial - See: Intoxication, foodborne, by agent;
    • nicotine (tobacco) - T65.2 Toxic effect of tobacco and nicotine
    • noxious foodstuffs - See: Poisoning, food, noxious;
    • plants, noxious - See: Poisoning, food, noxious, plants NEC;
    • ptomaine - See: Poisoning, food;
    • radiation - J70.0 Acute pulmonary manifestations due to radiation
    • Salmonella (arizonae) (cholerae-suis) (enteritidis) (typhimurium) - A02.9 Salmonella infection, unspecified
    • scombroid fish - T61.1 Scombroid fish poisoning
    • seafood (noxious) - T61.9 Toxic effect of unspecified seafood
      • bacterial - See: Intoxication, foodborne, by agent;
      • fish - See: Poisoning, fish;
      • shellfish - See: Poisoning, shellfish;
      • specified NEC
    • shellfish (amnesic) (azaspiracid) (diarrheic) (neurotoxic) (noxious) (paralytic) - T61.78 Other shellfish poisoning
      • bacterial - See: Intoxication, foodborne, by agent;
      • ciguatera mollusk - See: Poisoning, ciguatera fish;
    • specified substance NEC - T65.891 Toxic effect of other specified substances, accidental (unintentional)
    • Staphylococcus, food - A05.0 Foodborne staphylococcal intoxication
    • tobacco (nicotine) - T65.2 Toxic effect of tobacco and nicotine
    • water - E87.79 Other fluid overload

Clinical Terms

The following are some of the clinical term definitions related or applicable to poisoning (acute) within the ICD-10 index for Diseases and Injuries.

Bacterial Toxins: Toxic substances formed in or elaborated by bacteria; they are usually proteins with high molecular weight and antigenicity; some are used as antibiotics and some to skin test for the presence of or susceptibility to certain diseases.

Botulism: A disease caused by potent protein NEUROTOXINS produced by CLOSTRIDIUM BOTULINUM which interfere with the presynaptic release of ACETYLCHOLINE at the NEUROMUSCULAR JUNCTION. Clinical features include abdominal pain, vomiting, acute PARALYSIS (including respiratory paralysis), blurred vision, and DIPLOPIA. Botulism may be classified into several subtypes (e.g., food-borne, infant, wound, and others). (From Adams et al., Principles of Neurology, 6th ed, p1208)

Clostridium botulinum: A species of anaerobic, gram-positive, rod-shaped bacteria in the family Clostridiaceae that produces proteins with characteristic neurotoxicity. It is the etiologic agent of BOTULISM in humans, wild fowl, HORSES; and CATTLE. Seven subtypes (sometimes called antigenic types, or strains) exist, each producing a different botulinum toxin (BOTULINUM TOXINS). The organism and its spores are widely distributed in nature.

Gastroenteritis: INFLAMMATION of any segment of the GASTROINTESTINAL TRACT from ESOPHAGUS to RECTUM. Causes of gastroenteritis are many including genetic, infection, HYPERSENSITIVITY, drug effects, and CANCER.

Latex: A milky, product excreted from the latex canals of a variety of plant species that contain cauotchouc. Latex is composed of 25-35% caoutchouc, 60-75% water, 2% protein, 2% resin, 1.5% sugar & 1% ash. RUBBER is made by the removal of water from latex.(From Concise Encyclopedia Biochemistry and Molecular Biology, 3rd ed). Hevein proteins are responsible for LATEX HYPERSENSITIVITY. Latexes are used as inert vehicles to carry antibodies or antigens in LATEX FIXATION TESTS.

Lead: A soft, grayish metal with poisonous salts; atomic number 82, atomic weight 207.2, symbol Pb.

Agaricales: An extensive order of basidiomycetous fungi whose fruiting bodies are commonly called mushrooms.

Radiation: Emission or propagation of acoustic waves (SOUND), ELECTROMAGNETIC ENERGY waves (such as LIGHT; RADIO WAVES; GAMMA RAYS; or X-RAYS), or a stream of subatomic particles (such as ELECTRONS; NEUTRONS; PROTONS; or ALPHA PARTICLES).

Seafood: Marine fish and shellfish used as food or suitable for food. (Webster, 3d ed) SHELLFISH and FISH PRODUCTS are more specific types of SEAFOOD.

Sepsis: Systemic inflammatory response syndrome with a proven or suspected infectious etiology. When sepsis is associated with organ dysfunction distant from the site of infection, it is called severe sepsis. When sepsis is accompanied by HYPOTENSION despite adequate fluid infusion, it is called SEPTIC SHOCK.

Shellfish: Aquatic invertebrates belonging to the phylum MOLLUSCA or the subphylum CRUSTACEA, and used as food.

Staphylococcus: A genus of gram-positive, facultatively anaerobic, coccoid bacteria. Its organisms occur singly, in pairs, and in tetrads and characteristically divide in more than one plane to form irregular clusters. Natural populations of Staphylococcus are found on the skin and mucous membranes of warm-blooded animals. Some species are opportunistic pathogens of humans and animals.

Vibrio: A genus of VIBRIONACEAE, made up of short, slightly curved, motile, gram-negative rods. Various species produce cholera and other gastrointestinal disorders as well as abortion in sheep and cattle.

Water: A clear, odorless, tasteless liquid that is essential for most animal and plant life and is an excellent solvent for many substances. The chemical formula is hydrogen oxide (H2O). (McGraw-Hill Dictionary of Scientific and Technical Terms, 4th ed)