单核细胞增生李斯特菌是一种常见的革兰氏阳性菌，同时也是导致李斯特菌病的致病菌，广泛分布于乳制品、肉制品、蔬菜和水果中，严重威胁着人类健康。单增李斯特菌体内具有复杂的抗氧化系统，一类是由超氧化物歧化酶、过氧化氢酶及谷胱甘肽过氧化物酶等酶类构成的酶促抗氧化系统。另一类是由硫氧还蛋白系统、谷氧还蛋白系统及其他小分子物质构成的非酶促抗氧化系统，这使得单增李斯特菌对食品储存和运输过程中常用的杀菌消毒剂有较强的抵抗能力。文章综述了单增李斯特菌活性氧的主要来源，及其在抗氧化应激过程中起关键作用的小分子、基因以及抗氧化系统的作用机制。以期为开发更有效的食品保鲜技术和抗菌措施提供理论支持，进一步提高食品安全水平并延长食品保质期。

Listeria monocytogenes, a gram-positive bacterium, causes listeriosis. It is widely distributed in dairy products, meat products, vegetables and fruits, seriously threatening human health. L. monocytogenes possesses a sophisticated antioxidant defense system comprising two distinct components. The enzymatic antioxidant system consists of catalytically active proteins including superoxide dismutase, catalase , and glutathione peroxidase. The non-enzymatic antioxidant system is composed of the thioredoxin system, glutaredoxin system, and various low-molecular-weight antioxidant molecules, which enables it to have strong resistance to the bactericidal disinfectants commonly used in food storage and transportation. This article introduced the main sources of reactive oxygen species in L. monocytogenes, as well as the mechanisms of small molecules, genes, and antioxidant defense system that play a key role in the antioxidant stress process. The comprehensive analysis provides a theoretical framework for advancing food preservation technologies and developing targeted antimicrobial interventions, ultimately contributing to enhanced food safety standards and extended shelf-life stability of perishable commodities.