Code Information

Diagnosis Code: 005.89

Short Description: Bact food poisoning NEC

Long Description: Other bacterial food poisoning

Code Classification:

  • Infectious and parasitic diseases (001–139)
    • Intestinal infectious diseases (001-009)
      • 005 Other food poisoning (bacterial)
        • 005.89 Bact food poisoning NEC

Code Version: 2015 ICD-9-CM


  • Bacillus licheniformis food poisoning
  • Bacterial food poisoning
  • Escherichia coli food poisoning
  • Food poisoning due to Bacillus cereus
  • Food poisoning due to streptococcus
  • Verotoxigenic Escherichia coli food poisoning
  • Yersinia enterocolitica food poisoning

References to Index of Diseases and Injuries

The code 005.89 has the following ICD-9-CM references to the Index of Diseases and Injuries
  • Infection, infected, infective (opportunistic) 136.9
    • Bacillus NEC 041.89
      • cereus (food poisoning) 005.89
  • Poisoning (acute) - see also Table of Drugs and Chemicals
    • food (acute) (bacterial) (diseased) (infected) NEC 005.9
      • due to
        • bacillus
          • cereus 005.89
        • specified bacterium NEC 005.89
        • Streptococcus 005.89

Crosswalk Information

The code 005.89 converts into the following ICD-10 code(s):
ICD-9 Code ICD-10 Code ICD-10 Description
005.89 Right Arrow A05.4 Foodborne Bacillus cereus intoxication
A05.8 Other specified bacterial foodborne intoxications
This ICD-9 to ICD-10 data is based on the 2018 General Equivalency Mapping (GEM) files published by the Centers for Medicare & Medicaid Services (CMS) for informational purposes only. The data is not an ICD-10 conversion tool and doesn’t guarantee clinical accuracy.

Similar Codes

ICD-9 Code ICD-9 Description
005.0 Staphylococcal food poisoning
005.1 Botulism food poisoning
005.2 Food poisoning due to Clostridium perfringens (C. welchii)
005.3 Food poisoning due to other Clostridia
005.4 Food poisoning due to Vibrio parahaemolyticus
005.81 Food poisoning due to Vibrio vulnificus
005.9 Food poisoning, unspecified

This page was last updated on: 10/1/2014