Here is couple internet posts on the topic of eating and pasteurizing raw eggs:
http://whatscookingamerica.net/Q-A/EggPasturization.htm

http://www.healingdaily.com/detoxification-diet/raw-eggs.htm

http://www.thriftyfun.com/tf96122842.tip.html

http://www.christonium.com/culinaryreview/How_To_Make_Pasteurized_Eggs_Cooking_With_Raw_Eggs

My feeling about this is, yes, the risk of salmonella is there, but it’s fairly small. But I do believe that if you can, buying eggs from a local, organic-type farmer is the best thing to do. Not only do the eggs have a smaller chance of being cross-contaminated, you are also supporting local industry. And on top of that, you are supporting a farmer who raises chickens in a more humane way. Of course, saying this and actually finding a place to buy mom-and-pop eggs are two different things. I buy all my eggs in the grocery store, as it’s so much more convenient. But I at least try to buy cage-free eggs. Seeing those images of chickens shoved into pens with no room to move would definitely give my grandma a heart attack.

And remember, some people actually like to DRINK raw eggs. Here is an excellent article on this topic:
http://www.marksdailyapple.com/drinking-raw-eggs/
This article goes into length describing the risk of salmonella poisoning, also suggests that washing the shells before using the egg reduces the risk somewhat.

My final word of advice here is that you should eat these rum balls right after making. But as they are really delicious, this is never an issue…