When it comes to cooking, my spouse is a bit of a germophobe and tends to prefer a plastic cutting board that can be cleaned in the dishwasher. I am more of a microplasticphobe and thus prefer wooden cutting boards that I clean with hot water, soap, and a brush.
Whose phobia is more in line with the current state of science?
Edit: Thanks everyone, I got plenty of helpful replies! See thread below for a very insightful link.