In food there are several possible sources of contamination as well as vectors (contact, diffusion, etc.). Bacteria and fungi are among the biological ones.
As with any other material temperature and specific humidity conditions are important as they determine the viability of the medium on the proliferation of contaminants. This aspect is directly related to the absorption capacity of wood and the drying effect. The bacteria, according to Schönwälder et al in 2002, are more sensitive than fungi to this effect.
Despite a lack of consensus on the methodology, there are numerous studies on microbial contamination in terms of cross contamination, especially with cutting boards comparing different species of wood (ash, linden, beech, walnut, birch, cherry, balsa, maple, oak, etc.) with polypropylene or polyethylene, stainless steel or ceramics.
Different studies on bacteria and different wood surfaces behave identically about pollution, whatever type of wood. Differentiation of wood versus other materials is based on its porous structure, and the physical inhibitory effect of capillarity and moisture.