Do you give your cutting board a very good cleaning once in a while! Not just talking about the general cleaning that you give it after you use it to help with food prep. But do you give it the type of cleaning that it would take to keep germs, bacteria & cross-contamination & pathogens at bay? This would involve using a very strong cleaner, as well as a whitener. Bleach!! The best known type of household cleaner. It kills everything! With a little dish liquid. I watch Bar Rescue a lot, & the chef making a guest appearance on the show. One of the things that he or she would usually do is get a knife & scrape the surface of the board to see how dirty it is. And it is usually laden with dirt, grime & every disease know to mankind!! Jon Taffer would scream at this! Not too long ago, I cleaned my oldest cutting board, just to be on the safe side. I was totally amazed at how clean that it became afterwards!! But I kept it out to dry, as mold & mildew will set in, causing you to have to clean it that way again!! Be on the safe side, especially if you are working with raw meat, such as chicken, pork or even beef! Wash the board between uses. And bleach it often.