Frequent and thorough handwashing is the leading infection fighter. Plain soap will do—antibacterial products are not more effective and may contribute to drug-resistant bacteria. More people get food poisoning at home, though illness caused by restaurant meals is more likely to be reported.
All of the above can harbor microbes. Besides cooking meat to proper temperature and eggs until not runny, wash all produce (including organic, which is also susceptible to microbes) with plain water. People with weakened immune systems, as well as the very old and very young, should not eat raw sprouts, which have been linked to illness caused by E. coli and Salmonella bacteria.
Either is fine, as long as you scrub it with soap and water after cutting raw meat, poultry or fish on it. One advantage of plastic is that you can put it in the dishwasher. You may want to have different boards for raw meats and produce. Replace boards that have deep grooves or cracks.
If the internal temperature is 180°F. (170° for breasts). The pink is a harmless pigment from bone marrow, which can leach out during cooking—more likely if the poultry has been frozen and defrosted before cooking; it’s also more common in smaller birds (broilers and fryers). Use a meat thermometer. Juices that run clear also indicate that poultry is fully cooked.