Not matter what the material they are manufactured from, cutting boards can harbor bacteria in cracks and grooves caused from knives. Plastic is less porous than wood, making it less likely to harbor bacteria and easier to clean. Wash your cutting board with hot water, soap, and a scrub brush to remove food and dirt particles. After washing, sanitize your board in the dishwasher or by rinsing it in a diluted chlorine bleach solution of 1 tablespoon bleach to 1 gallon water. You can keep such a solution handy in a spray bottle near the sink. Experts recommend separate boards for raw meats and fruits and vegetables.
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