Just to give a brief counter-opinion: I would suggest that it's probably wise to have a different board for raw poultry especially, but really for any raw meats. As already noted, if you wash the board, it doesn't make much difference, but in the normal round of things in a kitchen, you may not always have time to wash between prepped ingredients. The board can be wood or a synthetic, and it won't make a lot of difference one way or another granted that you're washing it. If you want a synthetic, you may want to look for SaniTuf, which has cutting-surface properties amazingly similar to end-grain wood, meaning that it will not screw up your knives and so forth. A restaurant supply store is the place to get this, and it's not especially cheap. I suppose it depends a good deal on just how scary even a mild case of food poisoning is in your house: I have two very small children, so it's pretty terrifying; if your kitchen serves healthy adults, it's less of a worry. |