Fungus [Presence] in Food by Culture 87445-3
LOINC Code
| LOINC code | 87445-3 | ||
|---|---|---|---|
| name | Fungus [Presence] in Food by Culture | ||
| description | The presence of fungus, such as yeast or molds, in food specimens. | ||
| status | ACTIVE | ||
Fully-Specified Name | |||
| component | Fungus | ||
| property | PrThr = Present or threshold: The Property PrThr stands for “Presence or Threshold”, meaning either a) the actual presence or absence of an analyte, or b) that the amount of analyte detected is over some predetermined threshold. | ||
| time | Pt = Point in time: To identify measures at a point in time. This is a synonym for “spot” or “random” as applied to urine measurements. | ||
| system | Food = Food sample | ||
| scale | Ord = Ordinal: Ordered categorical responses, e.g., 1+, 2+, 3+; positive, negative; reactive, indeterminate, nonreactive. | ||
| method | Culture | ||
Additional Names | |||
| short name | Fungus Food Ql Cult | ||
Basic Attributes | |||
| class | MICRO | ||
| type | 1 Laboratory | ||
| order vs. observation | Both | ||
Associated Observations | |||
LOINC codes that represent optional associated observation(s) for a clinical observation or laboratory test. A LOINC term may represent a single associated observation or panel containing several associated observations. | |||
History/Usage | |||
| first released | |||
| last updated | 2.63 | ||
| last change type | ADD - added | ||
Related Names | |||
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