Myth: Meat should never come into contact with a wooden cutting board.

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.