ICD-10-CM Code for Salmonella enteritis A02. 0.
Salmonella infection is diagnosed when a laboratory test detects Salmonella bacteria in a person's poop (stool), body tissue, or fluids. Most people recover without specific treatment. Antibiotics are typically used only to treat people with severe illness. Patients should drink extra fluids as long as diarrhea lasts.
Salmonella are usually transmitted to humans by eating foods contaminated with animal feces. Every year, approximately 40,000 cases of salmonellosis are reported in the United States. Because many milder cases are not diagnosed or reported, the actual number of infections may be thirty or more times greater.
Some infectious disease texts recognize three clinical forms of salmonellosis: (1) gastroenteritis, (2) septicemia, and (3) enteric fevers. This chapter focuses on the two extremes of the clinical spectrum—gastroenteritis and enteric fever.
Possible signs and symptoms of salmonella infection include:Diarrhea.Stomach (abdominal) cramps.Fever.Nausea.Vomiting.Chills.Headache.Blood in the stool.
The six main recognised subspecies are: enterica (serotype I), salamae (serotype II), arizonae (IIIa), diarizonae (IIIb), houtenae (IV), and indica (VI). The former serotype V was bongori, which is now considered its own species.
Salmonella are a group of bacteria that can cause gastrointestinal illness and fever called salmonellosis. Salmonella can be spread by food handlers who do not wash their hands and/or the surfaces and tools they use between food preparation steps, and when people eat raw or undercooked foods.
Salmonella infection is caused by a group of salmonella bacteria called Salmonella. The bacteria are passed from feces of people or animals to other people or animals. Contaminated foods are often animal in origin. They include beef, poultry, seafood, milk, or eggs.
You can get a Salmonella infection from a variety of foods, including chicken, turkey, beef, pork, eggs, fruits, sprouts, other vegetables, and even processed foods, such as nut butters, frozen pot pies, chicken nuggets, and stuffed chicken entrees.
Other species are specifically adapted to a particular host. In humans, Salmonella are the cause of two diseases called salmonellosis: enteric fever (typhoid), resulting from bacterial invasion of the bloodstream, and acute gastroenteritis, resulting from a foodborne infection/intoxication.
Salmonella is a gram negative rods genus belonging to the Enterobacteriaceae family. Within 2 species, Salmonella bongori and Salmonella enterica, over 2500 different serotypes or serovars have been identified to date.
It was from these animals that back in the late 1800s American veterinarian Daniel Salmon isolated the bacteria that were eventually named after him. “Salmonella” actually refers to a species of bacteria that inhabit the intestines of people and animals, along with a large variety of other bacteria.
Salmonella gastroenteritis. Clinical Information. Poisoning caused by ingestion of food harboring species of salmonella. Conditions of raising, shipping, slaughtering, and marketing of domestic animals contribute to the spread of this bacterium in the food supply. Poisoning caused by ingestion of food harboring species of salmonella;
infectious and parasitic diseases complicating pregnancy, childbirth and the puerperium ( O98.-) code to identify resistance to antimicrobial drugs ( Z16.-) Poisoning caused by ingestion of food harboring species of salmonella.
A02.9 is a billable ICD code used to specify a diagnosis of salmonella infection, unspecified. A 'billable code' is detailed enough to be used to specify a medical diagnosis.
Enteritis (entero- + -itis) is inflammation of the small intestine. It is most commonly caused by food or drink contaminated with pathogenic microbes. Symptoms include abdominal pain, cramping, diarrhea, dehydration, and fever. Inflammation of related organs of the gastrointestinal system are: