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cases of salmonellae in older children and adults there, found that those using wooden cutting surfaces in their homes were less than 50% as likely to contract the illness compared to those using plastic or glass cutting surfaces who were about twice as likely to contact salmonella.

Overall research leaves the conclusion that either cutting surface is equally effective, so long as it is cleaned thoroughly between the cutting of each food article, and replaced at regular intervals or at first signs of wear and tear. It is also recommended that two cutting surfaces be used in the household; one for meat and one for vegetables. To clean plastic or wood cutting surfaces use a solution of 1 tablespoon of bleach per gallon of water or 1 part vinegar to 4 parts of water. Apply solution and let sit on surface for a couple minutes before removing with hot soapy water.

Now just to give you another alternative, consider a glass cutting board, it resists scarring and is dishwasher safe which easily allows it to be cleaned to very close to sterile quality. If you don't mind sharpening your knives on a regular basis this may be another health choice that you might want to consider. At least till further research proves otherwise!

Sources:
http://facul ty.vetmed.ucdavis.edu/faculty/ docliver/Research/cuttingboard .htm
http://foodsafety.ifas.ufl .edu/HTML/il114.htm
http://www. naturalhandyman.com/iip/infxtr a/infcuttingboard.html
http://w ww.reluctantgourmet.com/cuttin g_board.htm
http://ag.arizona.e du/pubs/health/foodsafety/az10 76.html
http://en.wikipedia.org /wiki/Cutting_board
http://www. ibiblio.org/london/renewable-e nergy/mailarchives/greenbuildi ng2/msg00164.html
http://www.fs is.usda.gov/help/FAQS_Hotline_ Cookware/index.asp
http://cals. arizona.edu/pubs/health/foodsa fety/az1076.html
http://en.wiki pedia.org/wiki/Cutting_board
ht tp://www.hi-tm.com/Documents/C utboard.html

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