It’s very important that chopping boards are thoroughly cleaned after use, especially after cutting up raw meat. Scrub with hot, soapy water. Rinse under hot running water, wipe over with vinegar, and then allow to dry.
Use cold water and salt to scour clean wooden boards, as hot water opens up the grain and lets germs and odours penetrate the wood. When dry, season wood with a little vegetable oil. Keep one chopping board for raw meat only.