Wood vs. Plastic Cutting Boards
Older food-safety research (notably a widely cited UC Davis study) found that bacteria deposited on a wood board actually die off over time, while bacteria on a used, knife-scored plastic board can survive and multiply in the grooves. That doesn't make wood magically safe, though — always wash boards promptly with hot soapy water, and keep a dedicated board for raw meat rather than relying on the material alone.
Sources & methodology: These tips draw on established food-science references —
Harold McGee's food-science writing, America's Test Kitchen /
Cook's Illustrated testing, Serious Eats'
technique reporting, USDA food safety guidance,
and peer-reviewed food-safety research (including UC Davis
cutting-board studies) — not reworded recipe-blog consensus.