Final answer:
Both plastic and wood cutting boards have properties that can be considered sanitary, but it largely depends on maintenance and proper cleaning practices. For microbial control on tissues, antiseptics are used to prevent infection.
Step-by-step explanation:
When considering the sanitary properties of cutting boards, it's important to understand how they interact with different types of food and their readiness in hosting or supporting microbial life. The idea that using a plastic cutting board is safer than using a wooden one is not entirely accurate. Several studies have shown that wood has natural antibacterial properties, and the porous nature of wood can cause bacteria to sink down beneath the cutting surface, where they eventually die off. Bamboo, often grouped with wood, shares similar characteristics but grows faster, making it a more environmentally sustainable choice. In contrast, plastic boards can be easier to sanitize because they can be run through a dishwasher at high temperatures. However, once plastic boards are heavily scored by knife cuts, they can harbor bacteria in the crevices that are harder to clean.
As for microbial control on tissues to prevent infection, antiseptics are suitable for this use. Disinfectants are more commonly used on surfaces, not living tissues, and sterilants are generally used for equipment in medical and laboratory settings to render the item completely free of all forms of life, including spores. Water is typically not sufficient for microbial control on its own, although it is essential for general cleaning.