A: Another recent study showed that wooden cutting boards are actually safer – citing bacteria die within three minutes of exposure on a wooden board but can survive on a plastic board.

A: To disinfect a wooden cutting board, after washing it with hot, soapy water, you can apply a sanitizing solution like a diluted bleach solution, white vinegar, or hydrogen peroxide.

A: Yes, you can cut raw meat on a wood cutting board, but you must clean and sanitize it thoroughly immediately after use to prevent bacteria from contaminating food.

A: we would avoid open-pored woods like ash and red oak, which will be harder to keep clean from food stains. Pine might impart a resinous taste, and it's soft so will show cutting scars from knives more easily than a harder wood like maple.

A: As a rule of thumb, it's a good idea to clean and sanitize your cutting board after every use, even if you only used it for fresh produce. In addition, you should always clean and sanitize your cutting board after using it for a raw animal product, like meat.