I have made plenty of mousse(s) over the years, and have never seen anyone get sick. I have, however, never used anything but store bought eggs.
There is always a risk of salmonella due to raw eggs. Using pasteurized eggs is a pain in the ass, because it takes forever to incorporate air, and the retention can be awful.
If you are that concerned, heat a portion of your sugar with your eggs over a hot water bath (baine marie, double boiler), until you hit 110 F or so. That will kill off harmful stuff, and you will have an easy time incorporating air. And, as a bonus, it is fairly stable.