ergot poisoning


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er·got poi·son·ing

a syndrome brought on by the consumption of bread (notably rye) contaminated by the ergot fungus, Claviceps purpurea (rye smut), the source of numerous ergot alkaloids. The effects observed include peripheral vascular constriction leading to gangrene, partial paralysis with numbing, tingling, and burning in the limbs, feeble pulse, restlessness, stupor, or delirium; can be fatal.

ergot poisoning

Etymology: L, argota, a grain fungus; L, potio, drink
the toxic effects of ingesting food or medications containing ergot alkaloids, particularly ergotamine. See also ergotism.

er·got·ism

(ĕr'got-izm)
Poisoning by a toxic substance contained in the sclerotia of the fungus Claviceps purpurea, growing on cereal rye; characterized by necrosis of the extremities (gangrene) due to contraction of the peripheral vascular bed.
Synonym(s): ergot poisoning, Saint Anthony fire (1) .

er·got poi·son·ing

(ĕr'got poy'zŏn-ing)
Syndrome brought on by consumption of bread (notably rye) contaminated by the ergot fungus, Claviceps purpurea (rye smut). Effects observed include peripheral vascular constriction leading to gangrene, partial paralysis with numbing and others; can be fatal.
References in periodicals archive ?
Many of the symptoms of "bewitchment" (the feeling of being pinched or pricked, temporary blindness and deafness, burning sensations, nausea, and hallucinations) match those of ergot poisoning.