The accuracy was evaluated by calculating the recoveries from three different sample matrixes, fruit juice, canned jam, and infant formula, all three samples analyzed in triplicate. Each sample matrix was heated at 100 C for 1.5 h to reduce furan level in the food sample as much as possible before spiking. The recovery studies were performed by spiking 20 and 100 ng furan in each sample matrix. The recovery was calculated by using the equation: Recovery, % ¼ (ng furan found/ng furan added) 100. The recoveries in three different sample matrices are shown in Table 1.