EMMYERS, I'm not sure if I misunderstood you. Were you saying that you think regular supermarket eggs are pasteurized? That's not the case at all. In-shell eggs are raw. There are a few brands that pasteurize them in the shell, but those are hard to find in most of the US. If you're making mayo with raw eggs and you're concerned about food-borne illness, look up instructions for pasteurizing eggs. The temp that kills salmonella is just barely lower than the temp where egg yolks coagulate, so if you're very careful, you can pasteurize egg yolks and still have them liquid enough to work in mayo.
Also, organic milk is different from raw milk. Most organic milk is pasteurized, and in fact a lot of it is ultra-pasteurized for longer shelf life because it doesn't sell as fast. You're right to stay away from raw milk, because it has a higher food-borne illness rate and a higher mortality rate than just about any other food product. You can also get some pretty exotic illnesses from it that doctors don't recognize because pasteurization of milk almost eradicated them. Look up what brucellosis does to people, for example, and you're pretty likely to decide that raw milk isn't worth the risk. But any milk you buy in the supermarket, organic or not, is going to be pasteurized. In most states, it's illegal to sell raw milk.
I don't buy organic milk myself because it's not enough different from regular milk to justify the price difference if you're on a tight budget. I buy free-range eggs because my neighbor recently started selling them for about the same price as regular eggs cost at our general store. Since I live 100 miles from the nearest supermarket, if I run out of eggs I walk up the road and he goes out and finds me a dozen.