Here is a Pasteurization Manual for your quick reference

http://www.aeb.org/images/Pasteurization_Manual.pdf

On page 9 and 10, it says according to USDA requirements, whole eggs should be held at 60C / 140F for 3.5 minutes to kill most of Salmonella pathogens. This is also listed in the Conclusion section on page 25 as part of new guidelines for egg products pasteurization.