LOINC
Version 2.72

87445-3Fungus [Presence] in Food by CultureActive

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
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

zh-CNChinese (China)
真菌:存在情况或阈值:时间点:食物:序数型:培养
nl-NLDutch (Netherlands)
schimmels:aanwezigheid:moment:voedsel:ordinaal:kweek
fr-BEFrench (Belgium)
Champignon:PrThr:Temps ponctuel:Aliment:Ordinal:Culture
fr-CAFrench (Canada)
Champignon:Présence-Seuil:Temps ponctuel:Aliment:Ordinal:Culture
fr-FRFrench (France)
Champignon:Présence/Seuil:Ponctuel:Aliment:Qualitatif:Culture
it-ITItalian (Italy)
Fungo:PrThr:Pt:Alimenti:Ord:Coltura
ru-RURussian (Russian Federation)
Гриб:PrThr:ТчкВрм:Пищевой продукт:Пор:Культура
es-MXSpanish (Mexico)
Hongo:Presencia o umbral:Punto temporal:Comida:Ordinal:Cultura
es-ESSpanish (Spain)
Hongos:PrThr:Punto temporal:Alimento:Ord:Cultivo
tr-TRTurkish (Turkey)
Mantar:MevcEşik:Zmlı:Besin:Srl:Kültür

LOINC FHIR® API Example - CodeSystem Request Get Info

https://fhir.loinc.org/CodeSystem/$lookup?system=http://loinc.org&code=87445-3