Korea’s monsoon health watch: Fungus, food poisoning and prevention tips
Commuters walk with umbrellas in Gwanghwamun Square, central Seoul, June 20, as a heavy rain advisory is issued across the city with the start of the monsoon season. Hankook Ilbo
As Korea enters its monsoon season, health experts are urging the public to stay vigilant against infections such as skin diseases and food poisoning, both of which thrive in hot and humid conditions.
In particular, athlete’s foot, a common fungal infection, is more likely to occur during this time and can be triggered by prolonged moisture. Wearing rain boots for extended periods without ventilation may significantly increase the risk of infection. Likewise, leaving leftover food out at room temperature can result in rapid bacterial growth and foodborne illness.
Athlete’s foot is caused by dermatophytes — a group of fungi that flourish in warm, damp environments. “Many people wear rain boots to keep their feet dry during rainy days,” said Ahn Hye-jin of the dermatology department at Kyung Hee University Hospital. “But since these boots trap sweat and block ventilation, they create the ideal conditions for fungal growth.”
Open-toed footwear like sandals and slippers also warrant caution. Because they expose the feet to contaminated rainwater, they increase the chance of direct contact with fungal spores. Prolonged exposure to moisture allows fungi to grow, particularly in the skin’s keratin layer and under toenails. Symptoms include oozing, foul odors and itching.
“Fungi feed on nutrients in the keratin layer and tend to spread outward from the center of the infected area,” Ahn said. “Since athlete’s foot is treatable with antifungal agents, the best preventive measure is moisture control — changing out of wet socks and washing your feet frequently is key.”
Caution advised with antidiarrheal medication during food poisoning
In addition to fungal infections, foodborne illness becomes a greater concern during the monsoon season due to bacterial contamination. Food poisoning often stems from consuming contaminated water or food, and the humid conditions encourage the spread of bacteria such as staphylococcus. Symptoms — such as vomiting, abdominal pain and diarrhea — usually appear within one to two days of eating spoiled food.
“Bacteria multiply rapidly at temperatures between 10 and 40 degrees Celsius, so food should never be left out at room temperature for long,” said Lee Mi-sook of the infectious disease and immunology department at Kyung Hee University Hospital. “Humidity during the monsoon season accelerates bacterial growth even more, so extra care is needed.”
Lee also warned against taking over-the-counter antidiarrheal drugs without medical advice. “These medications can inhibit the elimination of toxins, potentially worsening the symptoms of food poisoning,” she said. Instead, patients should drink more fluids than usual and, if needed, receive IV treatment at a hospital.
Mild cases of food poisoning often resolve with rest and dietary management. Once symptoms begin to subside, patients should start with easily digestible foods such as rice porridge and gradually reintroduce solids.
“Sugary snacks, high-fiber foods, spicy or greasy dishes, coffee and alcohol should be strictly avoided as they can worsen symptoms,” said Kim Jung-wook of the hospital’s gastroenterology department.
This article from the Hankook Ilbo, the sister publication of The Korea Times, is translated by a generative AI system and edited by The Korea Times.