Advancements aren't necessarily bad, just because we've done something for years doesn't mean it can't be improved. However, butcher blocks are choice for food prep because you can seal the grains with food safe oils (as you said) which prevents bacteria from getting in, and also water (and meat liquids) floats above the grains which makes clean up relatively easy.

Where the plastics win is indeed sanitary conditions in that it's cheap to produce and replace when it starts to get cut up or wear past its (accepted) safety limits, and also that it's very simple to clean and holds up to many things that you would sanitize with that would otherwise damage the wood or be unsafe to consume food prepped on it after. I also believe knives retain their edges for longer and have a reduced chance of breaking, but this shouldn't be an issue in a professional environment.

Both have pros and cons to a business, but personally I'd prefer the one that isn't leaching microplastics into my food at a prevailingly high rate.