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.
Souring: '14 Brett C Old Ale, '15 Lambic, '14 Lambic, '14 Flemish Red, '15 Flemish Pale, '15 Oud Bruin, '15 Session Kriek
Cellar: '10 Brett B Tripel, '11 Lambic, '13 Brett C English Barleywine, '13 Quadrupel, '13 Sour Stout, '14 Brett C Bitter, '14 Spontaneously Fermented Cider, '15 Wee Heavy, '15 100% Brett B Red, '15 100% Brett L Kriek, '15 Bière de Garde