Bacteria has a tougher time surviving on wood boards. Research has shown that bacteria, such as the salmonella often found on raw chicken, will thrive and multiply if not removed from plastic boards. On wood boards, whether they are new or have been used for years, the bacteria dies off within 3 minutes. Researchers theorize that the porous surface of the wooden boards deprives the bacteria of water, causing them to die. It is not recommended that the same cutting board be used for raw meats as used for other foods such as vegetables, cheeses or breads.  Also, your knives will dull much faster on a glass or plastic board than a wood board.