Like how can you eat meat and fish years after production?
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Bacteria growth is predicated on the fact that there is bacteria present.
If you have 1 atom of bacteria in a canned good, it can multiply over time. That’s what causes dented or swollen cans.
If you have 0 atoms of bacteria in a canned good, 0 multiplies into 0. You can’t have bacteria grow if there is no bacteria.
When goods are canned, they are cooked in a such a way that attempts to eliminate all of the bacteria. This isn’t 100% effective, but that’s the point of a shelf life. The few cans that do still have bacteria don’t have enough bacteria to multiply into a harmful amount by the shelf life. However, after that shelf life, the vast majority of the cans that have no bacteria in them will still be safe to eat.
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