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Yes.

During the canning process, the soup is cooked at a high temperature (around 130 degrees Celsius) killing any harmful bacteria.

The can itself is coated with an inert resin which helps protect the contents from being tainted or spoiled by bacterial contamination as well as prevent the can from corrosion. The inside of the can is sterile before being filled.

The can is sealed air tight which prevents the growth/introduction of bacteria after canning (and of course keeps the soup inside).

If the canning process was done properly, the soup will last for years or even decades past the expiration date without being harmful. (I'm actually finishing off a bowl of chicken soup which expired four years ago).

However, if the can is bulging in any way, then the soup inside is not safe to eat. As bacteria grows and multiplies in the soup, it creates a by-product of CO2 gas which creates the buldge/pressure in the can. Over time, the can could burst due to the pressure.

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15y ago

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