I assume EVERYTHING is contaminated, and treat my cooking and preparation environment accordingly. I suspect my rinsing of vegetables and melon rinds under running water is more of a placebo than an effective anti-bacterial technique, though.

Normal cooking eliminates most risks, but there are rare exceptions. Botulism, for example, requires a temperature of 250 degrees to kill completely, which is why canned foods and such have to be steam-cooked under pressure to get the temperature above 212.

I found pasteurized shell eggs in my grocery store ONCE. I'd use them if they had them again (it's worth the extra money to be able to eat cookie dough!). The liquid egg substitutes are pasteurized, but in my experience don't work quite as well for baking.