2025 ICD-10-CM code A05.0
(Active) Effective Date: N/A Infectious and parasitic diseases - Intestinal infectious diseases Certain infectious and parasitic diseases Feed
Foodborne staphylococcal intoxication. This condition results from ingesting toxins produced by Staphylococcus aureus in contaminated food.
Medical necessity is established by the severity of symptoms and the need to manage fluid and electrolyte imbalances which can be serious complications of foodborne illnesses.
Diagnosis is typically based on reported symptoms and recent food history. Laboratory tests may be conducted on stool or vomit samples to confirm the presence of Staphylococcus aureus toxins. Treatment focuses on supportive care, primarily rehydration through oral or intravenous fluids, and managing symptoms such as nausea and vomiting with medication. Patient education on safe food handling practices is crucial for prevention.
In simple words: Staph food poisoning is caused by eating food with toxins made by staph bacteria.It's not the bacteria themselves, but the poisons they create in food left at room temperature or undercooked. Symptoms like vomiting, diarrhea, and cramps usually appear quickly after eating the contaminated food.
Foodborne staphylococcal intoxication is a gastrointestinal illness caused by the ingestion of pre-formed toxins produced by Staphylococcus aureus bacteria in contaminated food.Symptoms typically onset within 1-6 hours of consumption and include nausea, vomiting, abdominal cramps, and diarrhea.Although many foods can harbor the bacteria, common culprits include custards, cream-filled pastries, processed meats, and unpasteurized milk or cheese products.
Example 1: A patient presents with severe vomiting and diarrhea after attending a picnic where they consumed potato salad left unrefrigerated for several hours. The rapid onset of symptoms and the nature of the consumed food suggest staphylococcal food poisoning., An individual experiences nausea, cramps, and vomiting a few hours after eating a custard-filled pastry from a bakery.The symptoms align with staphylococcal food poisoning, especially given the known risk associated with custard-based products., Several family members develop acute gastroenteritis after consuming leftover chicken that was not properly reheated.The shared meal and similar symptoms point to a foodborne illness, potentially staphylococcal food poisoning.
Documentation should include details of the presenting symptoms (onset, duration, severity), suspected food source, and recent dietary history.If lab tests are conducted, results should be documented.The patient's response to treatment and any complications should also be noted.
- Payment Status: Active
- Specialties:Gastroenterology, Internal Medicine, Family Medicine, Emergency Medicine
- Place of Service:Office, Emergency Room - Hospital, Inpatient Hospital, Urgent Care Facility, Telehealth Provided in Patient’s Home, Telehealth Provided Other than in Patient’s Home