单核细胞增生李斯特菌（Listeria monocytogenes，简称单增李斯特菌）是一种重要的食源性致病菌，因其具有耐高盐度、宽pH值和宽温度等特点，对食品安全构成了重大威胁。近年来，由于细菌的耐药进化速度惊人，检测与控制食品中的单增李斯特菌是食品行业和公共卫生部门面临的一项重要挑战。而噬菌体（Bacteriophage，Phage）因其特异性强、安全性好、繁殖速度快等特点，在食品有害微生物防控应用中显示出巨大的潜力。大量的研究报道表明噬菌体作为一种天然、绿色的杀菌剂，在不同种类食品致病微生物防控中具有很好的前景。尽管噬菌体生物防治仍存在宿主谱窄及宿主易产生抗性菌等挑战，但其作为一种安全有效的方法，将在防控食品中的单增李斯特菌发挥重要作用。该研究综述了食品中单增李斯特菌噬菌体分离、快速检测与高效防控方面的研究现状，为开发基于噬菌体的高效防控新技术提供参考。

Listeria monocytogenes is an important foodborne pathogen that poses a major threat to food safety owing to its resistance to high salinity and tolerance to a wide range of pHs and temperatures. Owing to the rapid emergence of antibiotic-resistant bacteria, efficient control of L. monocytogenes in food is an important challenge for the food industry and public health agencies. Bacteriophages have shown great potential in preventing and controlling foodborne pathogens owing to their strong host specificity, good safety profile, and fast reproduction rate. Several studies have shown bacteriophages to be natural, green bactericides with promising prospects for preventing and controlling pathogenic microorganisms in different types of food products. Although the application of bacteriophage-based biocontrol continues to face challenges, such as a narrow host range and the potential of resistance development, this approach will play a crucial role as a safe and effective method for preventing and controlling L. monocytogenes in food. In this article, recent research advances in the isolation and rapid detection of L. monocytogenes-specific phages in food as well as the use of bacteriophages for the efficient prevention and control of this bacterial pathogen are reviewed. This review paper provides a reference for the development of new and efficient bacteriophage-based prevention and control techniques.

国家自然科学基金项目（32222068；32072326）；广东省基础与应用基础研究基金杰出青年项目（2022B1515020068）；广东省科学院创新驱动发展能力建设专项资金项目（2021GDASYL-20210103012）