Sidney Mirvish, PhD, professor emeritus at the Eppley Institute for Research in Cancer and Allied Diseases at the University of Nebraska Medical Center in Omaha, died August 25, 2015, at the age of 86. Mirvish had been a member of the AACR for 45 years.
Mirvish was known for his research into carcinogenic nitrosamines. His pioneering work demonstrated their formation of nitrates in food and that vitamin C inhibits this formation. His findings led to changes in the way hot dogs, lunch meats, and sausages were made.
Mirvish, who had been a member of the faculty at the Eppley Institute for more than 45 years, was born March 12, 1929. He completed his graduate work at the University of Cape Town in South Africa, and then worked at the University of Witwatersrand in Johannesburg and the Weizmann Institute in Rehovot, Israel. In 1969, he was recruited to the Eppley Institute, after briefly serving at the McArdle Institute at the University of Wisconsin in Madison.
The University of Nebraska recognized Mirvish’s research contributions with its Outstanding Research and Creativity Award in 1986. He had 155 publications throughout his career, and continued to receive research support from the National Cancer Institute until nearly the end of his life.