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.
Fermenting: Imperial IPA, Wee Heavy, Scottish 80/-
Souring/Funkifying: Brett C Bitter, Wild Cider, Brett C Old Ale, Lamebic, Flanders Red, Flanders Pale Ale, Oud Bruin, Session Kriek
Bottled: APA, American Amber, Scottish 60/-, Robust Porter, Brown Porter, English Cider
Bottle Cellar: Brett B Tripel, Brett C English Barleywine, Lamebic, Quadrupel, Tripel, Winter Warmer, Bourbon Barrel Sour Stout