Sclerotium Clavus
Poster Prints from Mary Evans Picture Library
Sclerotium Clavus
ERGOT of rye seed, a diseased transformation by a fungus, which can lead to poisoning by contaminated bread. Right : TILLETIA CARIES, another harmful growth
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Media ID 599626
© Mary Evans Picture Library 2015 - https://copyrighthub.org/s0/hub1/creation/maryevans/MaryEvansPictureID/10134929
Bread Clavus Diseased Fungus Growth Lead Pla Nts Poisoning S Eed Transformation Caries Contaminated Ergot Harmful
EDITORS COMMENTS
Sclerotium Clavus, also known as Ergot of Rye, is a fascinating yet harmful growth that has left a significant mark on history. This photo print, taken in the 19th century, showcases the eerie and intricate structure of this fungal growth on a rye seed. Ergot is caused by the Claviceps purpurea fungus, which infects the seed during its development. The resulting sclerotia, or hard, compact masses of the fungus, can be seen in the image, resembling a cluster of grapes. Historically, ergot-contaminated rye grain was used to make bread, leading to widespread poisoning. The consumption of ergot-contaminated bread caused a range of symptoms, including hallucinations, convulsions, and gangrene. Known as St. Anthony's Fire, this condition was believed to be a punishment from God and was associated with the saint due to the burning sensations experienced by those affected. Another harmful growth depicted in this image is Tilletia caries, which affects oats and is also known as black scab or black rust. This fungal disease causes black pustules to form on the surface of the grain, reducing its quality and making it unsuitable for consumption. The presence of both Sclerotium Clavus and Tilletia caries in a single image serves as a reminder of the challenges farmers and bakers faced in the past when it came to ensuring the purity and safety of their crops. Despite the potential dangers posed by these fungal growths, they continue to fascinate scientists and researchers due to their unique properties and complex life cycles. Today, advances in agriculture and food production have significantly reduced the occurrence of ergot and other mycotoxins in our food supply. However, understanding the history and biology of these fascinating organisms remains an important part of agricultural and scientific research.
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