If you are getting bottle bombs then either, you have an infection, you are using way too much sugar, you are bottling before fermentation is complete, or you have some used bottles that have flaws in it...Or you are bottling in a way to hot environment.
Most of the time it is one of the first three reasons that causes it, and that means you are doing something wrong, either in terms of sanitization, measuring your priming sugar, or not using your hydromter/not giving the beer enough time to finish fermenting before adding MORE sugar and trapping it in a bottle.
# 4 you can't really control, except maybe by inspecting your bottles for obvious flaws, and not using thin bottles.
# 5, just makes sure your beer is not in a place over 80 degrees.
A basic 12 ounce beer bottle, or as it is called the Longneck Industry Standard Bottle (ISB) can actually hold around 4 volumes of co2 without breaking. I can't find the numbers, but it IS greater than the normal 2-2.5 volumes of co2, it may even be 5 volumes. for safety reasons it would have to be much greater than the normal volume of co2 a beer is primed at. They are going to vary obviously in wall thickness. But NORMALLY they won't burst, unless as mentioned repeatedly you waaaay over prime, waaaay over heat, or have an infection.