I think my Grandmother used to refer to ‘ptomaine’ poisoning, which she associated with tinned food, but which I think just means food-borne bacteria in general.
The only cans I’ve had to ‘bulge’ - actually they seemed to have ‘exploded’ - were cans of fruit shoved way to the back of a cabinet and forgotten for years.
This is an interesting article on shelf-life of canned foods:
http://www.skilledsurvival.com/canned-food-expiration-date-myth/
Oh yes, the dreaded, ptomaine, we heard that as well. A homemaker’s nemesis. Googled ‘that word’ and found more interesting information. Cans today sport lacquered interiors as opposed to those of years ago...at the time our GMs were introduced to commercial canned foods. Do understand what you say. Only a few vegetables coming from a can are eaten here. Frozen or fresh is much healthier, and has much more flavor. Tinned spinach or small new potatoes, asparagus, English peas? YUCK Have yet to acquire a taste for them. BUT canned tomatoes, corn, hominy are seen on my pantry shelves.