The quick answer is most woods are food safe and for cutting boards most used wooden boards in real world situations are more hygienic than most used plastic cutting boards. This may be surprising for some so lets run through the background in a bit more detail and I'll also point you to all the regulations and science I know of on the subject so you can reach your own conclusions.
There is much conflicting info on the web, beware and read carefully, little is backed by scientific research.
First let's look back to the early 1990's when Professor Dean Cliver Professor of Food Safety at the University of California began research comparing plastic and wooden cutting boards after the U.S. Department of Agriculture told him they had no scientific evidence to support their recommendation that plastic, rather than wooden cutting boards be used in home kitchens. Interestingly though the U.S. Food and Drug Administration's Food Code (recommended regulations for restaurants) permitted use of cutting boards made of maple or similar close-grained hardwood.
Anyway Professor Cliver and his team took wooden and plastic boards, smeared them with bacteria, cleaned them by washing with detergent then tested them to see how many bacteria they could recover from the surface.