Taxlady, do you remember when plastic cutting boards started coming out? After a year or so, suddenly everyone was supposed to get rid of their wood cutting boards? Plastic was much "healthier". Wood was "bacteria ridden".
Even to the point that 'Steak Houses' were supposed to get rid of their wooden platters that was almost iconic to serve the steaks on.
Don't know if they ever did, at that time Steak Houses were not in my budget
My friends, MIL & SIL ran out to buy plastic ones and I said "Nope, no way. That's a bunch of crock." Plastic develops scratches and gouges as much if not worse than wood. Plus it retains oil. No matter how clean you think a plastic bowl is try beating egg whites!
At least, if you were so inclined, you could shave the heavier boards smooth again like butchers do."
And so my Doubting Thomas was vindicated
as it has, as you just said, been shown that the plastic can harbour as many germs and bacteria, when not properly cleaned, as anything else.
GotGarlic: only reason I rarely use the wood for meat is solely because it is more difficult to clean by the sink. I have enough confidence in my scrubbing abilities to not worry about contamination. Hah! I even re-freeze meat!
and I'm pretty dog gone sure I've never given anyone a belly ache (other than my husband when the perforated lid came off the garlic powder
while I was fixing a quick supper for him on the late shift. Next morning he commented on supper was delicious, but MAN!....
I did try to scrape most of it off honest, I swear! but I never did 'fess up.