In addition to wiping it regularly, you should sanitize your board more thoroughly every few weeks – especially if you're using it to cut raw meat. In fact, it is probably a good idea to mark separate plates for preparing meat and plants, and disinfecting the former more frequently.
To do this, you can either apply a thin layer of 3% hydrogen peroxide to your board (or use a DIY disinfectant wipe), let it sit for a few minutes, and then wipe it with a dry sponge, rinse with warm water. and dry thoroughly. If you don't have hydrogen peroxide on hand, apple cider vinegar or white vinegar can be used as alternatives, although they are a little gentler.
The first time you apply hydrogen peroxide or vinegar to your board, do a small test field first to make sure it doesn't damage the wood.