Chopping board, plastic or wood?

i have one made of wood and i have one made of plastic. i cut meat of all kinds at the plastic chopping board. fish, chicken, porl or beef. at the wooden choppping board i cut the rest. vegetables. fruits. but i cut garlic and lemons (or calamansi) using the plastic chopping board. it is easy to clean the plastic chopping board and easy to disinffect not like the wood.

I have a wooden one, a plastic one and a glass one. Most often i use the wooden one and i clean it with salt after every use.

Back in the 1980s I was working on my doctorate in Immunology and was a member of a bacteriology journal club. It seems that someone had done a study regarding your question. Plastic was are serious problem because bacteria would adhere to plastic in spite of washing and especially cutting of meats was associated with food poisoning due to contaminating uncooked vegetables. Meanwhile wood boards are much safer. Many bacteria on wet wood simply lyse (break a part - die). Scrubbing of wood cutting boards can approach being sterile. I sometimes do use plastic but only for cooked food.