![[Dept. of Food Science]](http://njaes.rutgers.edu/_common/images/subheads/foodscience.gif "[Dept. of Food Science]"){kind=small}
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Research
Dr. Montville supervises the Food Safety Microbiology Laboratory and is director of the University's Select Agent Laboratory.
His research covers a broad area in which the physiology and metabolism of foodborne microbes are studied to improve the safety and security of the food supply. Current research examines resistance mechanisms of foodborne pathogens, spore heat resistance, and antimicrobial proteins produced by lactic acid bacteria. Members of the laboratory have isolated and speciated new bacteriocinogenic strains of lactic acid bacteria and determined that they inhibit the growth of many pathogens including Listeria monocytogenes and Clostridium botulinum . Current students are examining the relationship between bacteriocin resistance and resistance to antibiotics and antimicrobials used in food. In the biosecurity arena, the Montville Laboratory is determining if spores from nonpathogenic bacteria can be used as research surrogates for dangerous bacteria that might be used by bioterrorist and the relationship between spore heat resistance and virulence genes.
An overview of the use of bacteriocins in food
Dr. Montville's research has been funded by over two million dollars in external grant funding.