I've only used wet hops in the boil, never dry hopped, so I have no direct experience, but I've heard others have allegedly gotten infections from them, probably due to the increased water content making it easier to bacteria to get past the antiseptic properties. Counterposed to all the folks who've done it without out a problem, and I'd say there's a risk of contamination, but not a guarantee.
It's also (from what I understand) been established that those old beers traveling to India already had some Brett and/or wild yeast character.
Up Next: Oud Bruin, Flemish Pale Ale, Kriek
Primary: Galaxy Rye APA, Scottish 60/-, Bluebird Bitter Clone v5
Souring: Lamebic, Flanders Red, Brett. C. Old Ale, Sour Stout, Brett C. Wild Bitter, Wild Cider
Polypins: Bluebird Bitter Clone v4
Bottled: English Cider, Belgian IPA, Spiced Winter Warmer, Malt Liquor, Dark Mild, Robust Porter, Kitchen Sink Brown Porter
In the "cellar": Brett B. Tripel, Quadrupel, Tripel, Brett C. Oaked English Barleywine, Lamebic