由单核细胞增生李斯特氏菌（简称单增李斯特菌）（Listeria monocytogenes，L. monocytogenes）引起的李斯特菌病，被认为是世界范围内主要的食源性疾病之一，致死率可高达20%~30%。单增李斯特菌普遍存在于各类食品中，其在低温、有氧或无氧条件下、以及较宽的pH和渗透压范围内均可生长繁殖。因此，迫切需要在整个食物链条中对其进行有效监测和控制，以更好地预防食品污染和食源性疾病的爆发。食品中的单增李斯特菌是低细胞数量致病菌，且与其他非致病性李斯特菌在菌落形态、生化特性等方面具有诸多相似之处，这增加了对单增李斯特菌检测的难度。本文对传统培养方法及免疫分析法、分子生物测定法、生物传感器、噬菌体等新兴替代方法进行了系统全面综述，并比较其各自优缺点，以期为食品中单增李斯特菌的快速检测方法研究提供参考。

Listeriosis caused by Listeria monocytogenesis currently considered to be one of the leading foodborne diseases worldwide, with a mortality rate of 20~30%. L. monocytogenes can be found in most foods and proliferate in a wide range of pH and osmolarity, at low temperatures, and under aerobic and anaerobic conditions. Thus, effective monitoring and control over L. monocytogenes along the food chain are necessary to prevent food contamination and outbreak of foodborne diseases. Foodborne L. monocytogenes is a low-cell-count pathogenic bacterium similar to other non-pathogenic Listeria regarding colony morphology and physicochemical characteristics, which makes its detection challenging. This study comprehensively reviewed the traditional culture methods and emerging alternative protocols, such as immunoassays, molecular bioassays, biosensors, bacteriophage-based methods, and compared their respective advantages and disadvantages, so as to provide a reference for rapid detection of L. monocytogenes in food.