Heat will destroy some toxins and others it will not, at least not the temperatures we're talking about in food preparation.
Would be a good idea to research further perhaps, but I don't see it as a huge concern.
Don’t wonder. I did a search and found at least three good sources which confirm what you said. One said to cook suspect canned food for 30 mins at 178 degrees but the others said ten minutes. Sorry about the confusion. :-)