School of Food Science

Karen Killinger, Ph.D.

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Faculty

Barbara Rasco
Interim Director

******
Carolyn Hovde Bohach
Boon Chew

Jeff Culbertson
Charlie Edwards
Girish Ganjyal
James Harbertson
Thomas Henick-Kling
Helen Joyner
Karen Killinger
Jeff Kronenberg
Scott Minnich
Greg Möller
Giuliana Noratto
Andrzej Paszczynski
Carolyn Ross
Dojin Ryu
Denise Smith
Gülhan Ünlü
Mei-Jun Zhu
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Associate Professor and
Extension Food Safety Specialist

 

 

OFFICE: FSHN 228
PHONE: (509) 335-2970
E-MAIL: karen_killinger@wsu.edu
FAX: (509) 335-4815

website

Research Interest

Educational programs for at-risk populations for foodborne illness and hard-to-reach audiences; food safety at food service establishments; the relationship of cooked meat color to internal temperature and antimicrobial drug resistance in foodborne pathogens.

Education

Ph.D. Animal Science,
minor in Microbiology
Texas Tech University Dec 2005
M.S. Animal Science University of
Nebraska-Lincoln
May 2001
B.S. Food Science & Industry, minor in Business Kansas State University May 1998

Professional Experience

2006 Post-Doctoral Research Fellow. Texas Tech University, Department of Animal and Food Sciences.
Lubbock, TX.Washington State University
2001-2005 Research Assistant, Texas Tech University, Department of Animal and Food Sciences.  Lubbock, TX.
1998-2001 Research Assistant, University of Nebraska-Lincoln, Department of Animal Science.  Lincoln, NE.
1997 Summer Intern.  Excel Product Development Center.  Wichita, KS

Research Professional Experience

Research Grant Proposals Funded

Title, Authors, Grantors Requested Funded
2007-
2010
Advancing accurate consumer use of instant-read food thermometers
through grocery stores and
Women Infants and Children (WIC) ProgramsMcCurdy, Killinger, and EdlefsenUSDA-CSREES Integrated Research, Education, and Extension Competitive Grants Program: National Integrated Food Safety Initiative
$598,926.30   $598,927.00
2007-
2009
Food Safety Needs Assessment for SustainablemAgriculture
Producers in Washington
KillingerWashington State University Center for Sustainable Agriculture and Natural Resources Organic Cropping Research for the Northwest
$6000.00 $6000.00
2007-
2008
Use of Vegetative Filter Strips to Reduce Off-site Pathogen Migration:
An Initial Look at Control
Strategies to Maintain a Safe Water and Food SupplyUllman and Killinger, Washington State UniversityNew Faculty Seed Grant
$19,988.00 $14,500.00
1999-
2001
The Value of Beef Flavor.Calkins and KillingerNational Cattlemen’s Beef Association $30,000 $30,000

Publications

Refereed Articles

Dowd, S. E., K. M. Killinger-Mann, J. B. Blanton, Jr., M. San Francisco and M. M. Brashears.  2007.  Positive adaptive state:  Microarray evaluation of gene expression in Salmonella enterica Typhimurium upon exposure to sub-therapeutic levels of nalidixic acid.  Foodborne Pathogens and Disease.  Accepted.  Summer;4(2).
Killinger, K. M., C. R. Calkins, W. J. Umberger, D. M. Feuz and K. M. Eskridge.  2004.  Consumer sensory acceptance and value for beef steaks of similar tenderness, but differing in marbling level.  Journal of Animal Science.  82:  3294-3301.
Brashears, M. M., M. L. Galyean, G. H. Loneragan, J. E. Mann and K. M. Killinger-Mann.  2003.  Prevalence of Escherichia coli O157 and performance of beef feedlot cattle given Lactobacillus direct-fed antimicrobials.  Journal of Food Protection.  66(5):  748-754.
Umberger, W. J., D. M. Feuz, C. R. Calkins, and K. Killinger.  2002.  “U.S. consumer preference and willingness-to-pay for domestic corn-fed beef versus international grass-fed beef measured through an experimental auction.”  Agribusiness:  An International Journal.  18:  491-504.
Edeal, B., J. Rumph, R. Mass, K. Killinger, N. Jerez, S. Elnagar, T. McDaneld, R. Aljumaah, U. Pithpongsiriporn, K. Nephawe, G. Martinez, C. D. Gladney, M. F. Allan, D. Pomp.  2000.  Rapid Communication:  Linkage mapping of the Mahogany (attractin) locus in cattle and pigs.  Journal of Animal Science.  78:  2479-2480.
Killinger, K. M., M. C. Hunt, R. E. Campbell and D. H. Kropf.  2000.  Factors affecting premature browning during cooking of store purchased ground beef.  Journal of Food Science.  65:  585-587.
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