Opinions vary: Wooden cutting boards were replaced by plastic because they supposedly harbored germs; then it was discovered that the germs don't survive because the wood dries out. Basically, any non-porous surface will not scratch & hide germs; others that dry out may be ok. Any surface that scratches & doesn't dry quickly may hold living germs. Use separate boards 4 meat, poultry, veggies. Clean regularly.
Answered 7/5/2012
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