Originally Posted by Callisto in NC
I would never use wood for raw meat. As the OP says, this is about plastic and as I said, I don't have a dishwasher.
GotGarlic, thanks for the link. I appreciate it. I always thought you should never use wood for raw meat. Of course, I don't have wood but I appreciate the info.
Wood it fine for meat and really safer as the article points out. For those of you who use chlorine bleach, try goggling it and you will see how dangerous its use can be.
Unless you are cutting meat every hour, hot soapy water and letting it dry will do fine.
Remember, you are cooking this food after you cut it, so even in the remote chance that you get some bacteria from the last cutting on your new meat, cook it properly and you will not have a problem.
Just keep a separate board, of whatever material, for cutting meat (to be cooked) and don't use that board for any other purpose.