Technical Abstract: Information on conditions required for resuscitation of Radio Frequency Electric Fields (RFEF) damaged E. coli cells is limited. Apple juice inoculated with Escherichia coli K-12 at 7.8 log CFU/ml was treated with RFEF at 20 kHz, 15 kV/cm for 170 micro second at 55C with a flow rate of 540 ml/min. An aliquot (1 ml) of treated juice was added to 9 ml phosphate buffer saline (PBS, pH 7.2), 0.1% peptone water (PW, pH 7.2), deionized distilled water (ddH2O, pH 6.9), tryptone soy broth (TSB, pH 7.1) and apple juice (AJ, pH 3.8) and stored at 5 and 23C. Periodically (at 0, 3, 6, 18 and 24 h), 0.1 ml of samples listed above were plated on tryptic soy agar (TSA) amended with 0, 1.5 and 3.0 mM/ml calcium chloride and magnesium chloride, and MacConkey agar plates to investigate the behavior of RFEF injured E. coli cells. The initial population of injured E. coli cells in control ddH2O decreased from 3 log to 1.3 log CFU/ml during storage at 5 and 23C for 24 h. Addition of calcium and magnesium ions to PW, ddH2O and PBS did not encouraged recovery of injured cells but maintained higher percentage of injured populations. These ions increased E. coli populations in TSB and AJ by 0.8 and 0.4 log, respectively at 24 h. The results of this study suggest that immediate storage of RFEF treated apple juice at 5C for 24 h would inactivate the remaining surviving RFEF injured E. coli cells. Therefore, RFEF treatment and cold storage of treated apple juice would provide an alternative to heat processing for a safe and fresh tasting apple juice.