How Safe Is Your Kitchen?
Reality: Both wood and plastic are safe. "The key is to clean the board properly after each use," says Carl Winter, Ph.D., a food toxicologist and the director of the FoodSafe program at the University of California at Davis. Wash the board thoroughly with soap and running water―the hotter, the better. Then dry it with a paper towel (if you leave it wet, bacteria could grow). As an added precaution, Winter recommends using two cutting boards―one for meat and one for fruits and vegetables―to prevent meat juices from contaminating produce.
Bottom line: Feel free to use a wooden board, but keep it clean.