Version 2.77

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:PrThr:Punto temporal:Alimento:Ord:Cultivo
es-MX Spanish (Mexico) Hongo:Presencia o umbral:Punto temporal:Comida:Ordinal:Cultura
fr-CA French (Canada) Champignon:Présence-Seuil:Temps ponctuel:Aliment:Ordinal:Culture
fr-FR French (France) Champignon:Présence/Seuil:Ponctuel:Aliment:Qualitatif:Culture
fr-BE French (Belgium) Champignon:PrThr:Temps ponctuel:Aliment:Ordinal:Culture
it-IT Italian (Italy) Fungo:PrThr:Pt:Alimenti:Ord:Coltura
Synonyms: Microbiologia Presenza o Soglia Punto nel tempo (episodio)
nl-NL Dutch (Netherlands) schimmels:aanwezigheid:moment:voedsel:ordinaal:kweek
pl-PL Polish (Poland) Grzyb:granica wykrywalności:punkt w czasie:pożywienie:półilościowy:hodowla
Synonyms: Grzyb
ru-RU Russian (Russian Federation) Гриб:PrThr:ТчкВрм:Пищевой продукт:Пор:Культура
Synonyms: Порядковый Точка во времени;Момент
tr-TR Turkish (Turkey) Mantar:MevcEşik:Zmlı:Besin:Srl:Kültür
Synonyms: Mevcut
zh-CN Chinese (China) 真菌:存在情况或阈值:时间点:食物:序数型:培养
Synonyms: 依次型;分类顺序型;定性的;序数型(或称等级型);性质上的;有序型;有序性分类应答;有序性分类结果;秩次型;等级型;筛查;顺序型 培养方法 存在情况;存在;存在与否;是否存在;阈值;界值;界限;阀值;临界值;存在情况(存在、存在与否、是否存在)或阈值(界值、界限、阀值、临界值) 微生物学;微生物学试验;微生物学试验(培养、DNA、抗原及抗体) 时刻;随机;随意;瞬间 真菌类;蕈;蘑菇;霉菌 食品

LOINC Terminology Service (API) using HL7® FHIR® Get Info

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