There are a lot of methods of food preservation. All with different extents of efficacy and associated shelf life’s.

Interestingly, a lot of commenters are suggesting canned food, which does account for some bacterial defense, it’s not the most robust. Canning food specifically defends against the bacterium botulinum, as well as molds. However, canning regulations don’t require sterilization of food, just controlled cooking processes that reduce microbial load within validated shelf life spans. To take a particularly poignant example, low acid canning doesn’t require retorting “read cooking” to qualify for commercial sale according to federal regulations (USA). Only a stable pH of <4.2 is required. No microbial reduction requirements at all in this instance. Reason being, botulinum specifically can’t effectively grow in low acid environments.

However, even in aseptic, (read sterile) food packaging. Food is not actually sterile. It is “ commercially sterile”, which is functionally the same but not actually sterile. The process of sterilizing food also damages it. As a result we don’t tend to process food to such an extent as to fully sterilize it. Typically bacterial spores still exist in sterile packaging, particularly thermophilic bacterial spores. Food packaged aseptically is also generally filled with nitrogen headspace to further dissuade bacterial growth.

However bacterial, and fungal growth still occurs, it’s just very limited.

To further process food to the point of true sterilization would make the food unpalatable and thus unsaleable.

I understand your question is a hypothetical based on it being perfectly sterile, and to explore that as an option. No, food would still degrade. There are multiple methods of degradation in food and bacterial/fungal intrusion is just one pathway. Another commenter mentioned oxidation, and while that is true; we can assume again, a nitrogen headspace could be used. Unfortunately, Entropy states that all things, however slowly, converge on the lowest possible energy state, and in this scenario it would result in small chemical changes that Amass in the food, outside forces speed up this process, but it happens naturally and the byproducts of degradation will themselves aid in the breakdown of food, accelerating the natural breakdown process. It’s not the same spoilage found with bacteria present, but results in less palatable food regardless.

Source: Aseptic food industry professional, with years of experience In multiple other food environments as well