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.
Next: Lamebic '15, Irish Red, Pale Mild, Dry Stout
Fermenting: Saison, Petite Saison, 100% Brett B. Red, 100% Brett L. Kriek
Souring/Funkifying: Brett C Old Ale, Lamebic '14, Flanders Red, Flanders Pale, Oud Bruin, Session Kriek
Bottled: IIPA, APA, American Amber, Robust Porter, Strong Mild, 80/-, Gose, Lichtenhainer
Bottle Cellar: Brett B Tripel, Brett C Barleywine, Lamebic '11, Quad, Tripel, Brett C Bitter, Wild Cider, Sour Stout, Wee Heavy