Originally Posted by EinGutesBier
Rye is supposed to be a favored host by a potentially dangerous spore or something like that. If you google up the dangers of rye in brewing I'm sure you'll find something similar to that.
Ergot infections are a potential problem with most cereal grains, I believe -- but you are correct that it is more common in rye.
If you are purchasing your rye malt from any reputable source, the grains undergo intensive checks for things like ergot, and you shouldn't have to worry about it any more than your barley malts.