A preliminary investigation into the acquisition of fingerprints on food
Item TypeJournal Article
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The potential for enhancement and recovery of latent fingerprints on a variety of foodstuffs has been investigated. In general, black magnetic powder and black powder suspensions appear to be the most successful enhancement techniques with a high number of ridge detail-developed prints over a selected time scale. Banana, apple and tomato surfaces showed enhancement of latent prints but potato and egg surfaces proved to be less successful.
Ferguson, S., et al. 2013. A preliminary investigation into the acquisition of fingerprints on food. Science and Justice. 53(1): pp.67-72. Available from http://dx.doi.org/10.1016/j.scijus.2012.08.001