Abstract
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.
| Original language | English |
|---|---|
| Pages (from-to) | 67-72 |
| Number of pages | 6 |
| Journal | Science and Justice |
| Volume | 53 |
| Issue number | 1 |
| Early online date | 17 Sep 2012 |
| DOIs | |
| Publication status | Published - Mar 2013 |
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Ferguson, S., Nicholson, L., Farrugia, K. J., Bremner, D. H., & Gentles, D. (2013). A preliminary investigation into the acquisition of fingerprints on food. Science and Justice, 53(1), 67-72. https://doi.org/10.1016/j.scijus.2012.08.001