ICD-9 Diagnosis Code 004.3

Convert to ICD-10 General Equivalence Map
The ICD-10 and ICD-9 GEMs are used to facilitate linking between the diagnosis codes in ICD-9-CM and the new ICD-10-CM code set. The GEMs are the raw material from which providers, health information vendors and payers can derive specific applied mappings to meet their needs.

• A03.3 - Shigellosis due to Shigella sonnei

Index of Diseases and Injuries
References found for the code 004.3 in the Index of Diseases and Injuries:

• Dysentery, dysenteric (bilious) (catarrhal) (diarrhea) (epidemic) (gangrenous) (hemorrhagic) (infectious) (sporadic) (tropical) (ulcerative) 009.0
  • bacillary 004.9
    • shigella 004.9
      • group D 004.3
    • sonne 004.3
  • Shigella NEC NEC "Not elsewhere classifiable"
    This abbreviation in the index represents “other specified” when a specific code is not available for a condition the index directs the coder to the “other specified” code in the tabular. (SEE ALSO See Also
    A “see also” instruction following a main term in the index instructs that there is another main term that may also be referenced that may provide additional index entries that may be useful. It is not necessary to follow the “see also” note when the original main term provides the necessary code. Dysentery, bacillary) 004.9
    • group D 004.3
    • Sonnei 004.3
  • Sonne 004.3
• Infection, infected, infective (opportunistic) 136.9
  • Shigella 004.9
    • group
      • D 004.3
    • Sonnei 004.3
• Sonne dysentery 004.3

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

• Fecal culture
• Food poisoning
• Foodborne Illnesses: What You Need to Know (Food and Drug Administration)
• Gastritis
• Poisoning - fish and shellfish
• Shigellosis
• Stool Gram stain

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