Seafood poisoning
Also known as: Harmful effects of or exposure to noxious substances, chiefly nonmedicinal as to source, not elsewhere classified
General information only. Anpheros does not diagnose and does not recommend treatment. Talk to a doctor or pharmacist about your situation. In an emergency, call 112 (or your local emergency number).
In short
Foodborne illness is typically acute, occurring suddenly and lasting a short time, and is commonly caused by bacteria and viruses, or less frequently by parasites and harmful chemicals. Symptoms vary based on the cause and can be mild or serious, usually including upset stomach, abdominal cramps, nausea, vomiting, diarrhea, fever, and dehydration. Contamination can happen at any stage from the farm or fishery to the table, but safe food handling helps prevent these illnesses. Most people get better on their own, though it is important to replace lost fluids and electrolytes, and some may receive medicines such as antibiotics or need treatment at a hospital.
Source: MedlinePlus, National Library of Medicine.
AI-generated summary of the sources cited on this page, checked automatically against them. Not reviewed by a clinician; not medical advice.
Codes
Description
Each year, around 48 million people in the United States get sick from contaminated food. Common causes include bacteria and viruses. Less often, the cause may be a parasite or a harmful chemical, such as a high amount of pesticides. Symptoms of foodborne illness depend on the cause. They can be mild or serious. They usually include:
- Upset stomach
- Abdominal cramps
- Nausea and vomiting
- Diarrhea
- Fever
- Dehydration
Most foodborne illnesses are acute. This means that they happen suddenly and last a short time.
It takes several steps to get food from the farm or fishery to your dining table. Contamination can happen during any of these steps. For example, it can happen to:
- Raw meat during slaughter
- Fruits and vegetables when they are growing or when they are processed
- Refrigerated foods when they are left on a loading dock in warm weather
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.
Most people with foodborne illness get better on their own. It is important to replace lost fluids and electrolytes to prevent dehydration. If your health care provider can diagnose the specific cause, you may get medicines such as antibiotics to treat it. For more serious illness, you may need treatment at a hospital.
NIH: National Institute of Diabetes and Digestive and Kidney Diseases
Next to it in ICD-10
- T58Carbon monoxide poisoning
- T59Toxic effects of other gases, fumes and vapours
- T60Pesticide poisoning
- T62Poisoning from other harmful foods (such as mushrooms)
- T63Venomous bites and stings
- T64Aflatoxin and other mould toxins in food
Neighbouring codes in the classification, not a medical link.
External resources
Questions
What is the ICD-10 code for Seafood poisoning?
T61 (WHO, International Classification of Diseases, 10th Revision).
What is the ICD-11 code for Seafood poisoning?
NE61: Harmful effects of or exposure to noxious substances, chiefly nonmedicinal as to source, not elsewhere classified (WHO, ICD-11 for Mortality and Morbidity Statistics).
Sources and attribution
- ICD-11 for Mortality and Morbidity Statistics, © World Health Organization, licensed under CC BY-ND 3.0 IGO.
- Names other than the official source titles: Anpheros translations and plain-language names, made with AI assistance and checked automatically; the source names are in English.
- Source: MedlinePlus, National Library of Medicine.
- ICD-10 codes and titles © World Health Organization. Source: WHO, International Classification of Diseases, 10th Revision (2019).
Anpheros Search catalog 2026.10.5, published 17 October 2026. About the data →
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