A preliminary investigation into the acquisition of fingerprints on food

Sarah Ferguson, Lynsey Nicholson, Kevin J. Farrugia, David H. Bremner, Dennis Gentles

Research output: Contribution to journalArticle

9 Citations (Scopus)
102 Downloads (Pure)

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 languageEnglish
Pages (from-to)67-72
Number of pages6
JournalScience and Justice
Volume53
Issue number1
Early online date17 Sep 2012
DOIs
Publication statusPublished - 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