Can eating canned fruit cause a food-borne illness?

It isn't likely. Though fruits used in commercial canning may harbor food pathogens, the fruits are typically heat-pasteurized after they have been sealed in the can. This effectively kills pathogens while eliminating the potential for cross-contamination. Pathogens cannot be re-introduced to canned fruit once it has been sealed.
 
Because canned fruit is oxygen-free, it can support the growth of organisms  that thrive in oxygen-free environments. Among these  is Clostridium botulinum, the source of botulism, a serious illness. If the fruit isn't sufficiently heated once it is canned, spores that prompt the growth of Clostridium botulinum may multiply and contaminate the product. Signs of contamination include dented or bulging cans.
 
Canned fruits may contain gluten, a wheat protein that causes ciliac disease, a form of  gluten intolerance. Don't eat foods containing gluten if you can't tolerate them. Check the label for terms such as flavoring, emulsifiers, starch, and starch additives, all of which may denote the presence of gluten.
 
Fortunately,  the vast majority of canned fruit is healthful and wholesome. Proper precautions eliminate most risk of illness. 
 
Source(s):
Delmonte.com "What is the Shelf Life of Del Monte Products?" 
Colorado State University "Botulism"