Those who claim that a few germs are "good for you" are not all wrong,
but you don't want to mess with salmonella and e.coli. I think a
thorough washing of a good hardwood board after cutting meat is
enough, but, I have stopped using wood boards for meat. I like wood
boards. I sand mine and use a linseed-tung oil treatment every so
often to keep them nice, but the idea of pig and cow blood running
into the pores is a little revolting when you think about it. So it is
wood for vegetables, and plastic for meat.

Robobass