Food-grade mineral oil is what is ussed with butcher blocks. It soaks into the wood, sealing it against moisture loss and helps to avoid warping and cracking. Cooking oils and shortening go rancid after a period of time, which of course makes it necessary to clean the board with a powerful emulsifyer. This rmoves the natural wood oils and allows unwanted fluids such as raw poultry or meat juices to soak into the wood.
Be sure to spread the oil voer the whole board, top, sides, ends, and bottom, to "seal" the board. Clean with hot-soapy water after use, and re-season with more oil after cutting raw meat or poultry on it. Generally, if using it for veggies, you can just rinse it with hot water. But then again, pathogens have been found in geggies as well, especially those from foreign contries. Better to be safe than sorry.
Wood has natural oils and enzymes that inhibit bacterial growth, and so make good butcher blocks.
I would avoid anti-bacterial soaps as they tend to create super-microbes. Ordinary soap destroys and removes over 99% of all microbial nasties when used with hot water anyway, and is kinder to septic systems and the environment at large.
Seeeeeya; Goodweed of the North