one of my classmates said that to be certified organic, all a farm needs is one of their crops to be organic, and once a farm is certified then they can put a USDA organic label on all of their produce regardless of whether or not that particular produce is actually organic.

is this true?

how does a farm go about receiving and maintaining an organic certification?

I've been looking into the health claims of organic foods, not using chemical pesticides and the health risks of genetically modified foods.

My two questions are: Has anyone ever died or gotten seriously ill from the pesticide residue in eating non-organic foods (not from farming accidents involving pesticides)? And has anyone died or gotten ill from genetically modified foods? Seeing as billions of people in the world eat conventional foods, it should be easy to find cases for these.

Please cite sources, thanks.

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