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: Robust Porter, Bluebird Bitter Clone v2.0, Kitchen Sink Brown Porter
Primary: English Cider, Belgian IPA, Dark Mild
Souring: Lamebic, Flanders Red, Brett. C. Old Ale, Sour Stout, Brett C. Wild Bitter, Wild Cider
Polypins: (Empty for now)
Bottled: Doppelsticke Altbier, Berliner Weisse, Spiced Winter Warmer, Malt Liquor
In the "cellar": Brett B. Tripel, Quadrupel, Tripel, Brett C. Oaked English Barleywine, Lamebic