Proper mayonnaise contains raw eggs.Mousse usually uses raw eggs. Ice cream is another. What´s the risk?
Raw eggs can be a source of salmonella, which is a form of food poisoning. According to (UK) government statistics, there are around 100 cases of salmonella each month. That´s less than 0.002% of the population. In the USA, instances are higher, with about 0.4% of the population being affected. However, you are twice as likely to be infected with campylobacter (from chicken, seafood and even vegetables) than salmonella.
It seems that most infections come from "free range" eggs, and authorities recommend using pasterurised eggs if they´re going to be used raw.
Additionally, not ALL eggs are infected; as you can see, it´s a very, very small percentage, but using pasteurised eggs is the way to go.
It is very unfortunate that, when governments publish statistics about food bacteria, there´s a tendency to over-react or exaggerate, and that, unfortunately, is what the general public tends to hear. Remember rice left out to dry, and garlic? Arrghh!! It´s not that serious in a sense. You´re more likely to have a fatal car accident that get food poisoning, or be struck down with a fatal case of the flu!
I´m NOT suggesting you ignore government advice, however - no way. But, by using pasteurised eggs, you should be safe.