Some research indicates that there has been no direct link between the use of wooden utensils and food poisoning. The reason for this is most likely because this would be a cross-contamination factor, which often cannot be shown to have one single link, separate from other cross-contamination causes, such as hand washing, storage of foods etc.

However, there are some things we must accept, wood in itself is no different than any other material used in the kitchen is kept in a good condition and is well maintained.

This is again a misunderstanding and is misleading in how research and other articles draw their conclusions. There is a simple defining factor here, wood is porous. This makes the material difficult to clean and disinfect. This alone in a commercial kitchen means this material really should be used.

However, research has shown, that bacteria do in fact grow in wooden material, and allows a biofilm of bacteria to grow, survive and flourish. This, by the way, is not unique to wood and does occur on any kitchen equipment. The interesting part of the research is that bacteria tend to stay in the wood, and does not easily transfer from the cutting board/spoon into foods. It is only when the material becomes damaged or peels off, that it releases the bacteria that has built up in the wood.

See here for the article showing all the research.