In order to develop suitable food packaging films to address food contamination by foodborne pathogens, 1,3-dichloro-5,5-dimethylhydantoin (DCDMH) and curcumin were used as additives. Glycerol was employed as an antifoaming agent, and chitosan was used as the substrate. The multifunctional chitosan-based films with pH-response and antibacterial properties were prepared using the casting process. SEM and FT-IR were employed to analyze the morphology and chemical structure of chitosan composite films. Based on numerous tests, including mechanical, transmission, water vapor permeability, moisture content, water solubility, pH response, and antibacterial properties (with or without illumination), the impact of curcumin and DCDMH on the physical, pH responsiveness, and antimicrobial efficacy of chitosan composite films was investigated. The results showed that DCDMH, curcumin and chitosan were mixed uniformly, resulting in a tight membrane structure. The thickness of CS-Cur-I (mcurcumin: mDCDMH, 1:1) and CS-Cur-Ⅱ (mcurcumin: mDCDMH, 3:7) was slightly enhanced (0.071 mm), and the breaking forces (40.92 N, and 54.46 N) were simultaneously increased. The composite films showed visible pH-responsive properties under different pH conditions. As the environmental pH increases, the color of CS-Cur-I deepens continuously, shifting from yellow to reddish-brown. The chitosan composite films showed good antibacterial with or without irradiation, and 100% of S. aureus (7.00 logs) and E. coli (7.00 logs) were inactivated within 30 min.