Ergotisms refers to the plural form of the noun ergotism. Ergotism, in itself, is a medical condition caused by the ingestion of alkaloids produced by a fungus called Claviceps purpurea, which primarily affects grains such as rye and wheat. This condition is characterized by various symptoms that can be grouped into two main types: gangrenous ergotism and convulsive ergotism.
Gangrenous ergotism, also known as dry gangrene, typically manifests as a peripheral vasoconstriction leading to reduced blood flow to specific body parts, most commonly the extremities such as fingers and toes. The affected areas may turn pale, cold, and eventually black due to necrosis, resulting in the death of tissues. If left untreated, gangrene can lead to amputations or even be fatal due to the spread of infection.
Convulsive ergotism, on the other hand, is characterized by neurological symptoms. This type can be further divided into two subtypes: central and peripheral. Central convulsive ergotism often presents with hallucinations, confusion, seizures, and other manifestations arising from the central nervous system. Peripheral convulsive ergotism, on the other hand, primarily affects the peripheral nervous system and may lead to muscle spasms, convulsions, and even paralysis.
Ergotism has been historically associated with outbreaks known as "St. Anthony's Fire" in Europe during the Middle Ages when contaminated grains were consumed. Today, ergotism is rare due to improved agricultural practices and food safety standards.
