I didn’t worry when I was young; but over the decades, food production has taken place on such a more massive scale than it used to be that I don’t trust quality control as much as I did when I was young.
You can pasteurize eggs at home, if you want to eat them raw or if a recipe calls for raw egg; it’s not hard or complicated to do.
(We used to be able to buy pasteurized eggs in the supermarket, but I haven’t seen them in years.)
Better yet, where possible buy your food directly from a reputable farmer.