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BETA v.3.0

2025 ICD-10-CM code A05.9

Bacterial foodborne intoxication, unspecified.

Use this code when a bacterial foodborne intoxication is confirmed, but the specific bacterium responsible is not identified. Do not use this code if a specific bacterium is identified.

The diagnosis of bacterial foodborne intoxication is based on the presenting symptoms and clinical findings after consuming potentially contaminated food.

A patient with bacterial foodborne intoxication can experience diarrhea, nausea, vomiting, headache, fever, and chills; in severe cases, the patient may have abdominal cramps, watery/bloody diarrhea, with extreme dehydration. Laboratory tests of the patient’s feces and vomit can detect the bacterium. Treatment includes rehydration with oral or intravenous fluids and, in severe cases, antibiotics; less severe cases generally resolve without antibiotics.

In simple words: Food poisoning caused by bacteria, but the specific type isn't identified.

A bacterial foodborne intoxication refers to an irritation or infection of the gastrointestinal (GI) system usually acquired from eating undercooked meat and eggs or unwashed fruit and vegetables contaminated by toxins released by bacteria. The provider does not document the specific strain of the causative bacterium.

Example 1: A patient presents with diarrhea, nausea, and vomiting after consuming chicken salad at a picnic. The physician diagnoses bacterial foodborne intoxication, but the specific bacteria is not identified., A patient experiences abdominal cramps and fever after eating undercooked ground beef. Lab tests are inconclusive for a specific bacteria, and the diagnosis is bacterial foodborne intoxication, unspecified., Several family members develop vomiting and diarrhea after sharing a meal.The symptoms suggest a bacterial foodborne illness, but no specific pathogen is isolated, thus A05.9 is used.

Symptoms (diarrhea, nausea, vomiting, fever, abdominal cramps), history of recent food consumption, and any lab results if available.

** Excludes1: 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)

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