[masraum]

Never glass unless you hate your knives or prefer to saw food.

Wood is supposedly anti-bacterial.

I've seen on a cooking show that (not sure if it's nightly, weekly, whatever) some chefs will pour a bunch of salt on their boards, then rub the salt in with half a lemon, and let that sit over night. Salt kills germs, I think lemon (acidic) also kills germs, and is an anti-oxidant.
https://www.thekitchn.com/how-to-clean-wooden-cutting-boards-with-lemon-and-salt-cleaning-lessons-from-the-kitchn-195151

I've had/used plastic, and in certain environments, they are probably great/ideal. But I prefer a nice edge or end grain cutting board.