What's a good way to disinfect the cutting board?

I kneaded my bread dough on the cutting board, and the resulting bread had a sour taste. Which probably means the dough acquired unwanted germs from the cutting board. I always wash my cutting board, once with cold water so food pieces don't cook and stick to the board, and with hot water and detergent the second time. Apparently, this is good enough for regular food but not if I want to work with dough on it. Is there a better way to take care of the cutting board besides regular washing and keeping it dry?