The important of using spices as foods and flavor have been known since ancient times and as medicine and food preservatives in recent decades. This study was aimed to evaluate the effects of some spices that using in Yemen's cooking food on controlling the growth of Salmonella in food. The antibacterial activity of black pepper and garlic powder (1% w/w) were tested independently in red meat and chicken meat inoculated with Salmonella, while the cardamom and cinnamon powder (1% w/v) were tested in milk separately which inoculated with 103 cells of Salmonella per gm or mL of foods. Four treatments, that singed as a T1, T2, T3, and T4, were prepared for each test in duplicated and incubated individually at room temperature (20-25°C) and refrigerator (4°C) temperature. The results were observed that the antibacterial activity of tested spices powder have slightly effect in reducing the Salmonella count in foods. Also, the results of statistical analysis didn’t showed significant difference (P= >0.05) in the antibacterial effect of all tested spices against Salmonella growth between treatment(T1) and (T2) in room and refrigerator temperatures. It can be concluded that the concentration (1% w/w or mL) of tested spices powder that added to tested foods that cooked according to Yemeni cooking procedure didn’t showed any effects against Salmonella.

Physical and mechanical properties of peanut kernels are important to the researcher, design engineer, the food industry. The present study aimed to determine and recognize a database of physical and engineering properties of peanut seed which play an important role in designing and developing of specific machines and their operations such as planting, harvesting and grading. The physical properties namely Moisture content, % (w.b), Length (mm), Width (mm), Thickness (mm), Shape, Sphericity (mm), 100 kernels weight (mm), Geometric mean diameter (mm), Surface area (mm2), Aspect ratio (%), True density (kg/m3), Bulk density (kg/m3), Porosity (%), Angle of repose, degree, Terminal velocity (m/s), Coefficient of friction (Wood, Glass and GI surface) and Germination percentage (%) of peanuts variety

kernel GG-20 and TG-37A were investigate and reported in this study. Size distribution of GG-20 and TG-37A peanut kernels also studied.