"Bacteria inoculated onto Plastic blocks were readily recovered for minutes to hours and would multiply if held overnight. Recoveries from wooden blocks were generally less than those from plastic blocks, regardless of new or used status; differences increased with holding time."
So plastic gives you more bacteria, and plastic shavings. Stick to wood.
I think that's a little ambitious of a conclusion given that the study you cited didn't (at least as described in the abstract) involve cleaning.
My thick HDPE boards can survive the dishwasher's high temperature cycle without warping, and the HDPE is better for my knives.
I do cut down on washing by using the same cutting board for produce and meats, but raw meat is always the last thing on the board before cleaning.
Note to use solid wood. I've seen cutting blocks of wood strips glued together - impossible to clean and easy to warp. All the disadvantages of every type of cutting board in one overpriced scrap ))