目的 探究食品中的单增李斯特菌随食品链相关条件的变化而发生的“生长-失活-再生长”生态行为规律。方法 以热加工为失活条件，综述单增李斯特菌生态行为的影响因素、模型构建和相关机制。结果 单增李斯特菌在“生长-失活”过程中，细胞的历史生长条件会对其失活特性产生影响，在“失活-再生长”过程中，细胞的历史生理状态会影响其修复再生长的延滞期。结论 食品链中细菌的生长和失活是连续的过程，有必要研究在连续的环境条件变化过程中细胞的生态行为，以期为食品风险评估和食品安全防控提供支持。

To explore the growth-inactivation-regrowth ecological behavior of Listeria monocytogenes in food with the change of food chain related conditions, this paper reviewed the influencing factors, model development and related mechanisms of the ecological behavior of L. monocytogenes under the condition of thermal processing. It is found that in the process of "growth-inactivation", the historical growth conditions of cells have an influence on their inactivation characteristics, while in the process of "inactivation-regrowth", the lag period of cells has been influenced by the historical physiological state. Therefore, the growth and inactivation of L. monocytogenes in food should not be modeled as two separate processes. It is necessary to study the ecological behavior of the cells during continuous changes in environmental conditions, with a view to providing support for food risk assessment and food safety.