ICD-10: T61.13

Scombroid fish poisoning is a type of foodborne illness that occurs due to the consumption of improperly stored or handled fish, particularly those belonging to the Scombridae family, such as tuna and mackerel. This condition is associated with the presence of histamine, which is produced when certain bacteria break down the amino acid histidine in fish. Below, we will explore the clinical presentation, signs, symptoms, and patient characteristics associated with ICD-10 code T61.13, which specifically refers to scombroid fish poisoning.

Clinical Presentation

Overview

Scombroid fish poisoning typically presents within minutes to a few hours after consuming contaminated fish. The onset of symptoms is often rapid, and the severity can vary based on the amount of histamine ingested and the individual's sensitivity.

Common Symptoms

Patients with scombroid fish poisoning may experience a range of symptoms, including:

• Flushing of the face and neck: This is often one of the first symptoms, characterized by a warm sensation and redness of the skin.
• Headache: Patients frequently report headaches, which can vary in intensity.
• Nausea and vomiting: Gastrointestinal symptoms are common, with many patients experiencing nausea and sometimes vomiting.
• Diarrhea: Some individuals may also have diarrhea, which can contribute to dehydration.
• Abdominal cramps: Cramping and discomfort in the abdominal area are typical complaints.
• Palpitations: Some patients may experience an increased heart rate or palpitations.
• Rash: A rash resembling urticaria (hives) may develop in some cases.

Severe Reactions

In rare instances, severe allergic reactions can occur, leading to symptoms such as:

• Difficulty breathing: This may indicate an anaphylactic reaction, which requires immediate medical attention.
• Hypotension: A significant drop in blood pressure can occur, leading to shock.

Signs

During a clinical examination, healthcare providers may observe:

• Flushed skin: Particularly on the face and neck.
• Tachycardia: An elevated heart rate may be noted.
• Gastrointestinal distress: Signs of dehydration may be present if vomiting and diarrhea are severe.
• Rash: Urticarial lesions may be visible on the skin.

Patient Characteristics

Demographics

Scombroid fish poisoning can affect individuals of all ages, but certain characteristics may influence susceptibility:

• Age: Older adults and young children may be more vulnerable due to potentially weaker immune systems.
• Allergies: Individuals with a history of food allergies may be at higher risk for severe reactions.
• Underlying health conditions: Patients with pre-existing conditions, such as asthma or cardiovascular issues, may experience more severe symptoms.

Risk Factors

• Consumption of specific fish: Eating fish known to be prone to scombroid poisoning, such as tuna, mackerel, and sardines, increases risk.
• Improper food handling: Fish that has not been stored at appropriate temperatures (above 4°C or 39°F) for extended periods is more likely to develop histamine.
• Geographic location: Areas with high fish consumption and inadequate food safety practices may see higher incidences of scombroid poisoning.

Conclusion

Scombroid fish poisoning, classified under ICD-10 code T61.13, is a foodborne illness characterized by rapid onset of symptoms following the consumption of contaminated fish. The clinical presentation includes flushing, gastrointestinal distress, and, in severe cases, respiratory issues. Understanding the signs, symptoms, and patient characteristics associated with this condition is crucial for timely diagnosis and management. If you suspect scombroid poisoning, it is essential to seek medical attention, especially if severe symptoms develop.

Scombroid fish poisoning, classified under ICD-10 code T61.13, is a specific type of food poisoning caused by the consumption of improperly stored or handled fish, particularly species like tuna and mackerel. This condition arises due to the accumulation of histamine in the fish, which can occur when the fish is not refrigerated properly after being caught. Below are alternative names and related terms associated with this condition.

Alternative Names for Scombroid Fish Poisoning

1. Histamine Fish Poisoning: This term emphasizes the role of histamine in the poisoning process, as the symptoms are primarily due to the ingestion of high levels of histamine produced by bacterial action on the fish.

2. Scombroid Poisoning: A more general term that refers to poisoning from scombroid fish, which includes various species beyond just those typically associated with T61.13.

3. Scombroid Syndrome: This term is sometimes used to describe the clinical presentation of symptoms associated with scombroid fish poisoning.

4. Scombroid Toxicity: This term highlights the toxicological aspect of the condition, focusing on the harmful effects of histamine.

Related Terms

1. Histaminosis: A broader term that refers to conditions caused by excessive histamine in the body, which can include scombroid fish poisoning as a specific example.

2. Foodborne Illness: Scombroid fish poisoning falls under this category, which encompasses various illnesses caused by consuming contaminated food.

3. Fish Poisoning: A general term that includes various types of poisoning from fish, including scombroid and other forms like ciguatera or pufferfish poisoning.

4. T61.11XA: This is the ICD-10 code for scombroid fish poisoning without assault, indicating a related but distinct classification.

5. T61.773: This code refers to other types of fish poisoning, which may be relevant in discussions of foodborne illnesses related to fish consumption.

Conclusion

Understanding the alternative names and related terms for ICD-10 code T61.13 is essential for healthcare professionals, researchers, and public health officials. These terms not only facilitate better communication regarding the condition but also enhance awareness of its causes and implications. If you have further questions or need more specific information, feel free to ask!

Scombroid fish poisoning, classified under ICD-10 code T61.13, is a type of foodborne illness caused by the consumption of improperly stored or handled fish, particularly species like tuna, mackerel, and sardines. This condition arises when histamine accumulates in the fish due to bacterial action, leading to symptoms that can mimic allergic reactions. Understanding the standard treatment approaches for this condition is crucial for effective management and patient care.

Symptoms of Scombroid Fish Poisoning

Before delving into treatment, it is essential to recognize the symptoms associated with scombroid fish poisoning. Common symptoms include:

• Flushing of the face and neck
• Headache
• Nausea and vomiting
• Abdominal cramps
• Diarrhea
• Rash or hives
• Palpitations

Symptoms typically appear within minutes to a few hours after consuming the affected fish and can last for several hours to a few days, depending on the severity of the reaction[1][2].

Standard Treatment Approaches

1. Immediate Care

The first step in managing scombroid fish poisoning is to ensure the patient is in a safe environment. If symptoms are mild, supportive care may be sufficient. This includes:

• Hydration: Encouraging fluid intake to prevent dehydration, especially if the patient is experiencing vomiting or diarrhea.
• Rest: Allowing the patient to rest can help alleviate symptoms.

2. Symptomatic Treatment

For more severe symptoms, the following treatments may be employed:

• Antihistamines: Medications such as diphenhydramine (Benadryl) can help alleviate symptoms like flushing, rash, and itching by counteracting the effects of histamine[3].
• Antiemetics: If nausea and vomiting are significant, antiemetic medications (e.g., ondansetron) may be prescribed to help control these symptoms[4].
• Analgesics: Over-the-counter pain relievers, such as acetaminophen or ibuprofen, can be used to manage headaches and body aches.

3. Severe Cases and Hospitalization

In rare instances where symptoms are severe or if the patient exhibits signs of anaphylaxis (such as difficulty breathing, swelling of the throat, or rapid heartbeat), immediate medical attention is necessary. Treatment may include:

• Intravenous fluids: To manage dehydration and electrolyte imbalances.
• Corticosteroids: In cases of severe allergic reactions, corticosteroids may be administered to reduce inflammation and immune response.
• Epinephrine: For anaphylactic reactions, epinephrine may be required to stabilize the patient[5].

4. Preventive Measures

Preventing scombroid fish poisoning involves proper handling and storage of fish. Key preventive measures include:

• Refrigeration: Fish should be stored at temperatures below 40°F (4°C) to inhibit bacterial growth.
• Proper Cooking: Cooking fish thoroughly can help reduce the risk of foodborne illnesses, although it may not eliminate histamine already present in spoiled fish.
• Awareness: Educating consumers about the risks associated with certain fish species and the importance of purchasing from reputable sources can help prevent poisoning incidents[6].

Conclusion

Scombroid fish poisoning, while often self-limiting, can lead to significant discomfort and, in rare cases, severe reactions. The standard treatment primarily focuses on symptomatic relief and supportive care. Awareness of proper fish handling and storage practices is crucial in preventing this foodborne illness. If symptoms are severe or persistent, seeking medical attention is essential to ensure appropriate management and care.

For further information or specific case management, consulting with a healthcare professional is recommended.

Scombroid fish poisoning is a type of foodborne illness caused by the consumption of improperly stored or handled fish, particularly those belonging to the Scombridae family, such as tuna and mackerel. The condition arises from the accumulation of histamine due to bacterial action on the fish, leading to various symptoms. The ICD-10-CM code T61.13 specifically refers to scombroid fish poisoning.

Diagnostic Criteria for Scombroid Fish Poisoning (ICD-10 Code T61.13)

Clinical Presentation

The diagnosis of scombroid fish poisoning is primarily based on clinical symptoms and the history of fish consumption. Key symptoms include:

• Flushing of the face and neck: This is often one of the first symptoms to appear.
• Rash: Patients may develop a rash that resembles an allergic reaction.
• Headache: Many patients report headaches following the consumption of affected fish.
• Gastrointestinal symptoms: These can include nausea, vomiting, diarrhea, and abdominal cramps.
• Palpitations: Some individuals may experience rapid heart rates.

History of Fish Consumption

A critical aspect of diagnosing scombroid fish poisoning is the patient's dietary history. The following points are considered:

• Recent consumption of scombroid fish: The patient should have eaten fish from the Scombridae family within a few hours to a day before the onset of symptoms.
• Improper storage conditions: Information regarding how the fish was stored and handled prior to consumption is essential. Fish that has been left unrefrigerated for extended periods is more likely to cause poisoning.

Exclusion of Other Conditions

To confirm a diagnosis of scombroid fish poisoning, healthcare providers must rule out other potential causes of the symptoms, such as:

• Allergic reactions: Symptoms may mimic those of food allergies, so it is important to differentiate between the two.
• Other foodborne illnesses: Conditions like ciguatera poisoning or shellfish poisoning should be considered and excluded based on the patient's history and symptoms.

Laboratory Tests

While there are no specific laboratory tests for scombroid fish poisoning, certain tests may be conducted to support the diagnosis:

• Histamine levels: In some cases, testing the fish for histamine levels can confirm the diagnosis, although this is not routinely performed in clinical settings.
• Blood tests: These may be done to assess the overall health of the patient and rule out other conditions.

Conclusion

In summary, the diagnosis of scombroid fish poisoning (ICD-10 code T61.13) relies heavily on clinical symptoms, a detailed history of fish consumption, and the exclusion of other potential causes. Prompt recognition and treatment are crucial, as symptoms can be distressing but are typically self-limiting. If you suspect scombroid fish poisoning, it is advisable to seek medical attention for appropriate management and care.

Clinical Description of ICD-10 Code T61.13: Scombroid Fish Poisoning, Assault

Overview of Scombroid Fish Poisoning

Scombroid fish poisoning is a type of foodborne illness that occurs after the consumption of certain types of fish, particularly those belonging to the Scombridae family, such as tuna, mackerel, and bonito. This condition arises from the ingestion of histamine, which is produced when fish are improperly stored or handled, leading to bacterial growth that converts histidine in the fish into histamine. Symptoms typically manifest rapidly, often within minutes to a few hours after consumption, and can include flushing, sweating, headache, dizziness, and gastrointestinal distress such as nausea and vomiting[1][2].

ICD-10 Code T61.13 Specifics

The ICD-10 code T61.13 specifically refers to scombroid fish poisoning that is classified as resulting from an assault. This categorization indicates that the poisoning was not merely accidental but was inflicted intentionally, which could involve the deliberate administration of contaminated fish to harm an individual.

Clinical Presentation

Patients with scombroid fish poisoning may present with the following symptoms:

• Cutaneous Symptoms: Flushing of the face and neck, urticaria (hives), and rash.
• Gastrointestinal Symptoms: Nausea, vomiting, diarrhea, and abdominal cramps.
• Neurological Symptoms: Headaches, dizziness, and palpitations.
• Respiratory Symptoms: In severe cases, respiratory distress may occur due to anaphylaxis-like reactions.

The onset of symptoms is typically rapid, occurring within 10 to 90 minutes after ingestion of the affected fish[3][4].

Diagnosis and Management

Diagnosis of scombroid fish poisoning is primarily clinical, based on the history of fish consumption and the characteristic symptoms. Laboratory tests may not be routinely performed, but histamine levels in the fish can be measured if necessary.

Management of scombroid fish poisoning is generally supportive. Antihistamines, such as diphenhydramine, can be administered to alleviate symptoms. In severe cases, corticosteroids may be indicated to reduce inflammation and manage severe allergic reactions[5][6].

Legal and Ethical Considerations

The classification of scombroid fish poisoning as an assault raises significant legal and ethical considerations. It implies intent to harm, which can lead to criminal charges against the perpetrator. Medical professionals must document the case thoroughly, noting the circumstances surrounding the poisoning, to assist in any potential legal proceedings[7].

Conclusion

ICD-10 code T61.13 highlights the serious implications of scombroid fish poisoning when it is associated with an assault. Understanding the clinical presentation, management strategies, and the legal ramifications of such cases is crucial for healthcare providers. Prompt recognition and treatment can mitigate the effects of this poisoning, while also addressing the underlying criminal behavior involved.

[1] National Health Statistics Reports
[2] Annual report concerning Foodborne Diseases in New
[3] ICD-10-CM Code for Scombroid fish poisoning T61.1 - AAPC
[4] 2025 ICD-10-CM Diagnosis Code T61.13: Scombroid fish poisoning, assault
[5] Consensus Recommendations for National and State
[6] Article - Billing and Coding: Oximetry Services (A57205)
[7] ICD-10 NCD Manual - cloudfront.net