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No, you need to clean and disinfect to kill bacteria regardless.

Cooking meat does not kill the toxic byproducts of bacteria. Many bacteria produces enterotoxins, which survive cooking and cause what we know as "food poisoning".

You would not want your cutting board harboring and growing these bacteria under any circumstances, even if you're cooking the product you're cutting.

You could stop eating meat instead. But unfortunately vegetables can get cross-contaminated with animal products during growing/harvesting/processing. So even vegetarians like me have this risk, albeit at lower levels, along with contamination from non-animal sources.

Commercial kitchens use color coded cutting boards AFAIK.

https://www.webstaurantstore.com/3053/cutting-boards.html?fi...