The manufacturer of the cans stated the lids may leak.
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Botulinum is anaerobic. A lid leak would actually allow oxygen in, which is bad for many types of spoilage, but is the exact opposite of what would cause botulism.
Something doesn’t seem right about this.
There could be low oxygen levels in certain parts of the food allowing growth of c. Botulinum. Unlikely, but possible....having experienced food poisoning many times, and witnessing people who had botulinum poisoning in ICU...I have a saying...”when in doubt, throw it out” and “I knew I shouldn’t have used that packet of gravy I found in the parking lot”