Clinical Terms for Oth bacterial foodborne intoxications, NEC (A05)
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.
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).
Clostridium perfringens-. The most common etiologic agent of GAS GANGRENE. It is differentiable into several distinct types based on the distribution of twelve different toxins.
Vibrio parahaemolyticus-. A species of bacteria found in the marine environment, sea foods, and the feces of patients with acute enteritis.
Bacillus cereus-. A species of rod-shaped bacteria that is a common soil saprophyte. Its spores are widespread and multiplication has been observed chiefly in foods. Contamination may lead to food poisoning.
Vibrio vulnificus-. A species of halophilic bacteria in the genus VIBRIO, which lives in warm SEAWATER. It can cause infections in those who eat raw contaminated seafood or have open wounds exposed to seawater.
- Type 1 Excludes Notes: Type 1 Excludes Notes
A type 1 Excludes note is a pure excludes note. It means "NOT CODED HERE!" An Excludes1 note indicates that the code excluded should never be used at the same time as the code above the Excludes1 note. An Excludes1 is used when two conditions cannot occur together, such as a congenital form versus an acquired form of the same condition.
- Clostridium difficile foodborne intoxication and infection (A04.7-)
- Escherichia coli infection (A04.0-A04.4)
- listeriosis (A32.-)
- salmonella foodborne intoxication and infection (A02.-)
- toxic effect of noxious foodstuffs (T61-T62)
Certain infectious and parasitic diseases (A00–B99)
Intestinal infectious diseases (A00-A09)
- A05 - Oth bacterial foodborne intoxications, NEC NON-BILLABLE CODE
- A05.0 - Foodborne staphylococcal intoxication BILLABLE CODE
- A05.1 - Botulism food poisoning BILLABLE CODE
- A05.2 - Foodborne Clostridium perfringens intoxication BILLABLE CODE
- A05.3 - Foodborne Vibrio parahaemolyticus intoxication BILLABLE CODE
- A05.4 - Foodborne Bacillus cereus intoxication BILLABLE CODE
- A05.5 - Foodborne Vibrio vulnificus intoxication BILLABLE CODE
- A05.8 - Other specified bacterial foodborne intoxications BILLABLE CODE
- A05.9 - Bacterial foodborne intoxication, unspecified BILLABLE CODE
Oth bacterial foodborne intoxications, NEC (A05)