The following text is from the FDA site:     What is Salmonella? Salmonella, the name of a group of bacteria, is a   common cause of food poisoning in the United States. Most people   infected with Salmonella develop diarrhea, fever, abdominal cramps,   and vomiting 12 to 72 hours after infection. Symptoms usually last 4   to 7 days and most people get better without treatment. However, in   some people, the diarrhea may be so severe that they need to be   hospitalized. In these patients, the Salmonella infection may spread   from the intestines to the blood stream, and then to other body sites   and can cause death unless the person is treated quickly with   antibiotics. Certain people are at greater risk for severe illness and   include children, older adults, pregnant women, and people with   weakened immune systems (such as transplant patients and individuals   with HIV/AIDS, cancer, and diabetes).   Salmonella do really exists sometimes in raw eggs. And lots of chefs, use raw egg whites to make mousse au chocolat, and some chefs uses raw egg yolks to in the mousse or other pastries, where they just beat it with some sugar and add it.  How chefs re-insure that the eggs are salmonella free ? 
One alternative is to use pasteurized eggs. 