Diagnosis Code T62
Information for Medical Professionals
References found for the code T62 in the Index of Diseases and Injuries:
- 7th Characters: 7th Characters
Certain ICD-10-CM categories have applicable 7th characters. The applicable 7th character is required for all codes within the category, or as the notes in the Tabular List instruct. The 7th character must always be the 7th character in the data field. If a code that requires a 7th character is not 6 characters, a placeholder X must be used to fill in the empty characters.
- The appropriate 7th character is to be added to each code from category T62
- 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.
- allergic reaction to food, such as:
- anaphylactic shock (reaction) due to adverse food reaction (T78.0-)
- bacterial food borne intoxications (A05.-)
- dermatitis (L23.6, L25.4, L27.2)
- food protein-induced enterocolitis syndrome (K52.21)
- food protein-induced enteropathy (K52.22)
- gastroenteritis (noninfective) (K52.29)
- toxic effect of aflatoxin and other mycotoxins (T64)
- toxic effect of cyanides (T65.0-)
- toxic effect of hydrogen cyanide (T57.3-)
- toxic effect of mercury (T56.1-)
Information for Patients
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
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)