Are you sure you read that right? Cooking to the recommended 165 degrees destroys the salmonella bacteria if it's present. It changes the structure of the protein but not the protein quality. For those of you who eat raw egg whites: I'm not saying eat it raw or eat it cooked. That's up to you. I'm only saying cooking doesn't destroy the nutritional value of the egg white.
It probably won't hurt you, especially if you're healthy, and there really aren't that many eggs with the bacteria. It's just that, we don't know how they were handled from the time they were collected to the time they reach the store shelves. That, and the fact that raw egg white gross me out, is why I cook mine.