Institute of Forensic Medicine, University of Bern, Bern, Switzerland.
Int J Legal Med. 2012 Jan;126(1):89-95. doi: 10.1007/s00414-011-0580-7. Epub 2011 May 24.
Bite mark analysis offers the opportunity to identify the biter based on the individual characteristics of the dentitions. Normally, the main focus is on analysing bite mark injuries on human bodies, but also, bite marks in food may play an important role in the forensic investigation of a crime. This study presents a comparison of simulated bite marks in different kinds of food with the dentitions of the presumed biter. Bite marks were produced by six adults in slices of buttered bread, apples, different kinds of Swiss chocolate and Swiss cheese. The time-lapse influence of the bite mark in food, under room temperature conditions, was also examined. For the documentation of the bite marks and the dentitions of the biters, 3D optical surface scanning technology was used. The comparison was performed using two different software packages: the ATOS modelling and analysing software and the 3D studio max animation software. The ATOS software enables an automatic computation of the deviation between the two meshes. In the present study, the bite marks and the dentitions were compared, as well as the meshes of each bite mark which were recorded in the different stages of time lapse. In the 3D studio max software, the act of biting was animated to compare the dentitions with the bite mark. The examined food recorded the individual characteristics of the dentitions very well. In all cases, the biter could be identified, and the dentitions of the other presumed biters could be excluded. The influence of the time lapse on the food depends on the kind of food and is shown on the diagrams. However, the identification of the biter could still be performed after a period of time, based on the recorded individual characteristics of the dentitions.
咬痕分析提供了一种根据牙齿的个体特征来识别咬人的机会。通常，主要关注点是分析人体上的咬痕损伤，但食物中的咬痕也可能在犯罪的法医调查中发挥重要作用。本研究比较了不同种类食物中的模拟咬痕与假定咬人的牙齿。咬痕由六名成年人在涂有黄油的面包、苹果、不同种类的瑞士巧克力和瑞士奶酪切片上产生。还检查了室温条件下食物中咬痕的时间推移影响。为了记录咬痕和咬人的牙齿，使用了 3D 光学表面扫描技术。比较使用了两个不同的软件包：ATOS 建模和分析软件和 3D 工作室 max 动画软件。ATOS 软件能够自动计算两个网格之间的偏差。在本研究中，比较了咬痕和牙齿，以及在不同时间间隔记录的每个咬痕的网格。在 3D 工作室 max 软件中，通过动画模拟咬人动作来比较牙齿和咬痕。检查过的食物很好地记录了牙齿的个体特征。在所有情况下，都可以识别出咬人者，并且可以排除其他假定咬人的牙齿。时间推移对食物的影响取决于食物的种类，并在图表中显示。然而，基于记录的牙齿的个体特征，仍然可以在一段时间后进行咬人的识别。
