Avidin is a protein in abundance in raw eggs, in its native form (raw) it binds biotin (one of the B vitamins). Once denatured, its harmless. Unless you eat eggs exclusively and in abundance and/or have some sort of B defficiency, this shouldn't be a huge deal.
As for salmonella, many egg producers nowadays irradiate their eggs to kill the bacteria. So the issue with salmonella is more like E. coli or hepatitus in that the food itslef isn't infected so much as the people working with it aren't the most sanitary. I wouldn't say you can consume raw eggs with impunity, but odds are the average person is safe.
Given a balanced diet and good general health, raw eggs shouldn't be a problem for most.