ICD-10 Diagnosis Code T61.781

Other shellfish poisoning, accidental (unintentional)

Diagnosis Code T61.781

ICD-10: T61.781
Short Description: Other shellfish poisoning, accidental (unintentional)
Long Description: Other shellfish poisoning, accidental (unintentional)
This is the 2018 version of the ICD-10-CM diagnosis code T61.781

Not Valid for Submission
The code T61.781 is a "header" and not valid for submission for HIPAA-covered transactions.

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)

Information for Medical Professionals

Synonyms
  • Accidental poisoning from shellfish
  • Amnesic shellfish poisoning
  • Chemical food poisoning
  • Diarrheic shellfish poisoning
  • Neurotoxic shellfish poisoning
  • Paralytic shellfish poisoning
  • Poisoning by eating contaminated shellfish
  • Shellfish poisoning caused by Gonyaulax catenella
  • Shellfish poisoning caused by Gonyaulax tamarensis
  • Toxic effect from eating shellfish

Table of Drugs and Chemicals

The code T61.781 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
Mussel, noxiousT61.781T61.782T61.783T61.784
Shellfish, noxious, nonbacterialT61.781T61.782T61.783T61.784

Information for Patients


Foodborne Illness

Also called: Food Poisoning

Each year, 48 million people in the U.S. get sick from contaminated food. Common culprits include bacteria, parasites and viruses. Symptoms range from mild to serious. They include

  • Upset stomach
  • Abdominal cramps
  • Nausea and vomiting
  • Diarrhea
  • Fever
  • Dehydration

Harmful bacteria are the most common cause of foodborne illness. Foods may have some bacteria on them when you buy them. Raw meat may become contaminated during slaughter. Fruits and vegetables may become contaminated when they are growing or when they are processed. 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.

The treatment in most cases is increasing your fluid intake. For more serious illness, you may need treatment at a hospital.

NIH: National Institute of Diabetes and Digestive and Kidney Diseases

  • Food poisoning (Medical Encyclopedia)
  • Foodborne Illness-Causing Organisms in the U.S.: What You Need to Know (Food and Drug Administration)
  • Gastritis (Medical Encyclopedia)
  • Poisoning - fish and shellfish (Medical Encyclopedia)
  • Shigellosis (Medical Encyclopedia)


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