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