Wooden boards have been used for over a century and can be safely sanitized.  However, plastic cutting boards are easier to sanitize in modern dishwashers and don’t require periodic oiling.  The USDA does give guidance on how to sanitize both wooden and plastic cutting boards.  Some research has even suggested that bacteria can grow more easily in plastic boards than wooden ones if not killed with high heat.  However, not all wood is safe for cutting boards.  Pine or oak would not be a safe choice for a cutting board because the cell structure of the wood grain absorbs too much and can more easily trap bacteria.  Some people do sell oak cutting boards, but they are not safe in our opinion.  We do not recommend cutting raw poultry or fish on wooden cutting boards because of the bleach treatment you would need to apply to the boards to clean it properly.