Listeria monocytogenes is a common Gram-positive bacterium and the causative agent of listeriosis. It is widely distributed in dairy products, meat products, vegetables, and fruits, posing a serious threat to human health. L. monocytogenes possesses a sophisticated antioxidant defense system composed of enzymatic and non-enzymatic components. The enzymatic antioxidant system includes catalytically active proteins such as superoxide dismutase, catalase, and glutathione peroxidase. The non-enzymatic antioxidant system comprises the thioredoxin system, the glutaredoxin system, and other low-molecularweight antioxidant molecules, enabling L. monocytogenes to exhibit strong resistance to bactericidal disinfectants commonly used during food storage and transportation. The main sources of reactive oxygen species in L. monocytogenes are provided, along with the roles of small molecules, genes, and antioxidant defense systems involved in oxidative stress resistance. The synthesis of current knowledge provides a theoretical basis for improving food preservation strategies and developing targeted antimicrobial interventions, thereby contributing to enhanced food safety and extended shelf-life of perishable foods.