A September abstract from the Journal of Food Protection discusses the efficacy of irradiation treatments on liquid whole eggs.
Salmonella is a frequent contaminant on eggs and is responsible for foodborne illnesses in humans. Ionizing radiation and thermal processing can be used to inactivate Salmonella in liquid whole egg, but when restricted to doses that do not affect egg quality, these technologies are only partially effective in reducing Salmonella populations.
Salmonella Senftenberg was the most resistant to radiation and heat. Irradiation followed by thermal treatment at 55 or 57°C improved the pasteurization process.