Final answer:
Compounds potentially hazardous to health are formed in meat, including fish, when cooked at high temperatures and are also found in smoked meats and tobacco. For fermentation in fish sauce, bacteria are typically responsible, while some nicotine delivery systems emit low levels of vapor, offering discrete use compared to combustible cigarettes.
Step-by-step explanation:
Compounds formed in food when meat, including fish and poultry, are cooked at high temperatures can be cause for health concerns. These compounds are also found in tobacco and in some smoked meats and fish. When fish is smoked in a cream sauce and vacuum sealed, it is important to consider the potential formation of these compounds. Additionally, when fish sauce, which is a salty condiment, is produced by fermentation, bacteria are the organisms likely responsible for this process. As for products emitting low amounts of aerosol or "vapor," such as some modern nicotine delivery systems, these can be used more discreetly than traditional combustible cigarettes, which may be relevant to discussions on public health and regulation.