I use polypropylene cutting boards for everything. There is a percerption that plastic gets bactieria in the micro cuts, or that wood swells up when used. That is not the problem.......The problem with ANY cutting board material, is people do not clean it or store it properly. After cutting poultry or any meat on ANY board material, it is advisable to take lemon juice and salt and briskly scrub the board, then wash in a HOT bleach solution (yes even wood boards can be washed. Pat dry with a clean towel and store in a well ventilated area so it can dry.

Another problem is people do not care for their wood boards properly. They MUST be oiled with mineral oil or treated with food safe wax pastes every so often. Weekly is ideal. It takes less than a minute.

I like polypro boards because i can soak them in a heavy bleach & hot water solution.