Promoting a culture of food safety to improve hygiene in small restaurants in Madagascar

► We analysed hygiene indicators in food sold by small restaurants. ► Faecal contaminations (E. Coli and Salmonella spp.) were found at high rate. ► We identified vendors representations and motivations towards hygiene. ► We propose implementation of food safety culture among vendors. ► Programs should focus on normative aspects and disgust towards faecal contamination.