any kind of "food" in a can has to be "sterile" or its shelf life is zilch.
recall the standard patter "if the can is swollen or dented . . . "
so....how does stuff get to be 'sterile?'
the "food" - vegetable, mineral, animal . . . may have some pre-processing, but it is put in the can, the lid is put on and sealed, then the cans are "cooked" in a large oven/autoclave/steamy hot thing. manufacturers expend a lot of time, money, effort - to 'validate' every single can in the (typically a pallet load) reaches the required 'sterilization' temperature.
and . . . in some cases longer times - stuff like baked beans, soups, RTE stews/entries/pasta - and actually "cooked in the can"
personally I haven't seen a 'swollen' can since the late 1950's - so I'm thinking with all that new fangled technology, they got it figgered out.
bottom line, if it's in a (commercially) sealed metal can, it's safe to eat with or with re-heating.
'commercially' because once upon a time people did actually "can" food using metal cans (as opposed to the more common glass jars....)