87445-3
Fungus [Presence] in Food by Culture
Active
Term Description
The presence of fungus, such as yeast or molds, in food specimens.
Source: Regenstrief LOINC
Part Descriptions
LP14398-9 Fungus
A fungus (plural fungi) is a eukaryotic organism that digests its food externally and absorbs the nutrient molecules into its cells. Along with bacteria, fungi are the primary decomposers of dead organic matter in most terrestrial ecosystems. Fungi have important symbiotic relationships with many other organisms. Over 90% of all plants engage in some kind of mycorrhizal relationship with fungi and are dependent upon this relationship for survival. Fungi are also used extensively by humans: yeasts are responsible for fermentation of beer and bread, and mushroom farming and gathering is a large industry in many countries. The branch of biology involving the study of fungi is known as mycology.
Copyright Text is available under the Creative Commons Attribution/Share-Alike License. See http://creativecommons.org/licenses/by-sa/3.0/ for details.
Source: Wikipedia, Fungus (Wikipedia)
LP6209-3 Culture
A culture is a laboratory procedure where a sample of tissue or fluid from a patient is placed in or on growth media (agar, broth) to induce the proliferation of potentially infectious agents (bacteria, fungi, viruses). The presence of growth is documented and the organisms are identified to determine whether or not a pathogen is present.
Once a pathogen is identified, specific testing techniques can be used to determine drug susceptibilities for assistance in treatment. [https://courses.lumenlearning.com/boundless-microbiology/chapter/culturing-bacteria/]
Source: Regenstrief LOINC
Fully-Specified Name
- Component
- Fungus
- Property
- PrThr
- Time
- Pt
- System
- Food
- Scale
- Ord
- Method
- Culture
Additional Names
- Short Name
- Fungus Food Ql Cult
- Display Name
- Fungus Cx Ql (Food)
- Consumer Name Alpha Get Info
- Fungal culture, Food
Example Answer List: LL744-4
Source: Regenstrief Institute| Answer | Code | Score | Answer ID |
|---|---|---|---|
| Detected | LA11882-0 | ||
| Not detected | LA11883-8 |
Basic Attributes
- Class
- MICRO
- Type
- Laboratory
- First Released
- Version 2.63
- Last Updated
- Version 2.63
- Order vs. Observation
- Both
Language Variants Get Info
| Tag | Language | Translation |
|---|---|---|
| es-ES | Spanish (Spain) | Hongos: |
| es-MX | Spanish (Mexico) | Hongo: |
| fr-CA | French (Canada) | Champignon: |
| fr-FR | French (France) | Champignon: |
| fr-BE | French (Belgium) | Champignon: |
| it-IT | Italian (Italy) | Fungo: Synonyms: Microbiologia Presenza o Soglia Punto nel tempo (episodio) |
| nl-NL | Dutch (Netherlands) | schimmels: |
| pl-PL | Polish (Poland) | Grzyb: Synonyms: Grzyb |
| ru-RU | Russian (Russian Federation) | Гриб: Synonyms: Порядковый Точка во времени; |
| tr-TR | Turkish (Turkey) | Mantar: Synonyms: Mevcut |
| zh-CN | Chinese (China) | 真菌: Synonyms: 依次型; |
LOINC Terminology Service (API) using HL7® FHIR® Get Info
Requests to this service require a free LOINC username and password. Below is a sample of the possible capabilities. See the LOINC Terminology Service documentation for more information.
- CodeSystem lookup
- https:
//fhir.loinc.org/CodeSystem/$lookup?system=http: //loinc.org&code=87445-3
LOINC Copyright
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