Recently, a local family repeatedly became ill with flu-like symptoms.  The illness came and went over several months, affecting all members of the family.  Finally, they called the health department to their home, thinking there must be something in the house causing their illness.  There was.  Apparently, the wooden cutting board they had been using for meat, fish, veggies, and everything else, was harboring bacteria.

The health department told the family to throw out the wooden cutting board and to buy a plastic one, saying that wood should never be used as a cutting surface for meat.  The family did so, and the illness disappeared.

When I suggested on the rawdiet list for pets that we should be cutting meat on plastic, not wooden, cutting boards it started an interesting thread that left me confused and undecided as to which cutting boards actually are safer - wood, plastic, something else entirely.  For those of you who eat meat, what do you recommend?

Kath